Cram,  Umjjwme,  Lmwcs 

— , — -    i       — 

WHOLESALE  AND  RETAIL  .  . 

FRENCH  5  POTTER  CO. 

WABASH  AVENUE  AND  WASHIK      i  STREET 


^boards  &  K&spef , 


IJealew   im 


State  and  liandolph  Sts. 
UNIVERSITY  OF 

ILLINOIS  LIBRAR 
AT  URBAN  A  Ch    «PA!GN 

Biamond^|||Rr^ndents, 
Lace  Pins,  Bracelets,  Fine 
Matched  Pairs  a  specialty. 

_ -_:ilt * 

%  


•%. 


<* 


W 


Etyiti  "tf  atcbes  Gj  per  Qefit  less  tbafi  Jobbers 

IN  GOLD,  (iOI  >  FILLED  A\D  SILVER  CASES. 


OPEN      EyENltS 


Eugene  Weber,         JUS.  H.  WALKER  &  CO. 

Pl~    Imacist  I  f)ry  Gt00d8 


445  N.  CLARK  ST. 

S.  W.  Cor.  Division  St. 
Telephone  HNTo.  3312, 

PRESCRIPTIONS 

£■    COMPOUNDED. 


Qha$.  Gafbefi, 

Confectionery 

Ice  (Jfeato  g&flor. 

176  N.CLARK  STREET 
CHICAGO. 

TELEPHONE   3396. 

Chicken,    Lobster    and    Shrimp 
Salads  made  to  order. 


\BASH  AVE. 
fend     ....     , 


ADAjWS  STREET. 


CHICAGO. 


Carpets,  Glassware, 

Upholstery,  Art  Goods. 

LOWEST  POSSIBLE  PRICES. 


I  am  still  making  Shoes,  and  guar- 
antee a  -perfect  fit. 

/•I  have  "also  a  large  variety  of  my 
very  best  Shoes  on  hand,  which  I 
will  sell  at  greatly  reduced  prices. 

I  have  just  received  a  large  ship- 
ment of  select  material  for  fall  trade, 
?,and  would  be  pleased    to    receive 
your  orders. 

d.  sauer; 

24  and  26  Adams  St.       CHICAGO. 


Dr.  Ph.  D.  Paul, 


Diseases 

OF  THE 


EYE  aqd  m 


A   SPECIALTY. 


Office,  70  STATE  S: 

Hours,  9  a.m,  to  1  p.m.  t 

ifesidence,  343  N.  CLARK  STREET, 

Hours,  6  to  7  and  9  to  70  p.m.      '&£§& 


TELEPHON^SSgO^ 


J.  R.  BOYNTON.  M.  0, 


^ 


SURGEON 


= 


RESIDEN.CE 


285  La  SALLE 


Until-6 


er    i    r 


AT    OFFICE 


70,  STATE  STREET 

.      1X11         t'tfilTiTF 

From  2  to  4  p.  m.,     Sundays  Excepted. 


IF  YOU  BUY  BOOKS  AT 


Barker's  Book  jitore, 

\«1   E.  Madison  St. 
Chicago. 


Bur  ley  &  Co. 

77,  7Q  and  81  State  Steeet. 


F  ine    1  able  ©Services 


•,-rf-^ 


RIC  T   GLASS. 

FANCY    LAMPS. 


OurJflSSsortnr^ent    is    without    questiop    the    most 
complete  irjr  the  West. 

Table  Bonborps. 

*   Liace-   Papers 

^r . — — , ^— 

y*tf£&ddincj  Cake  Boxes  *  -. 

pavors  for  the    German 
*     ♦     and    Table.  * 

Qunther's     Confectionery. 


The 


HOUSEKEEPER'S  FRIEND, 


Published  by  The 


Young  Ladies  Missionary  Society, 


Grace  Methodist  Episcopal  Church, 

Corner  La  Salle  Avenue  and  Locust  Street, 
CHICAGO,  ILLS. 


We  may  live  without  poetry,  music  or  art; 
We  may  live  without  conscience,  live  without  heart; 
We  may  live  without  friends,  we  may  live  without  books, 
But  civilized  man  cannot  live  without  cooks. 

He  may  live  without  books,  what  is  knowledge  but  greiving  ? 
He  may  live  without  hope,  what  is  hope  but  deceiving? 
He  rftay  live  without  love,  what  is  passion  but  pining  ? 
But  where  is  the  man  that  can  live  without  dining?  " 


Copyrighted  1891 

BY 

The  Young  Ladies  Missionary  Society, 

Grace  Methodist  Episcopal  Church, 
Chicago. 


press  OF 
C.  H.  MORGAN  CO., 

CHICAGO. 


PREFACE. 

In  presenting  this  book  to  our  friends  and  patrons  we  guar- 
antee that  "Indigestion,  that  conscience  of  every  bad  stomach," 
will  not  be  a  portion  of  those  who  try  our  recipes.  We  have 
followed  closely  that  old  proverb,  "prove  all  things,  hold  fast  to 
that  which  is  good,"  and  have  only  such  recipes  as  have  been 
tried  and  proved  entirely  satisfactory  by  ladies  whose  rare  dis- 
crimination in  matters  of  culinary  art  is  well  known. 

The  Housekeepers  Friend  is  submitted  with  the  hope  that  it 
will  be  a  guide  and  an  inspiration  to  those  who  are  seeking  per- 
fection in  the  most  useful  of  all  arts. 

Y.  L.  M.  S. 


Miss  Nellie  J.  Flood, 
Miss  Carrie  Kenner, 
Miss  Anna  Riddell, 
Miss  Grace  Walrath, 
Mrs.  L.  A.  Mannheimer,  j 


r  Committee. 


A  Country  Wedding  Feast. 


A  great  long  table  fairly  crammed, 
With  boils  and  bakes,  with  stews  and  steaks, 
With  roasts  and  pies  and  stomach  aches, 
Of  every  fashion  and  every  size, 
From  doughnuts  up  to  pumpkin  pies; 
With  candies,  oranges  and  figs, 
And  raisins  and  all  the  whirligigs 
And  jimcracks  that  the  law  allows 
On  such  occasions;  bobs  and  buns 
Of  giggling  girls  with  glossy  curls 
And  fancy  ribbons  red  and  blue, 
With  beau  catchers  and  curlycues 
To  beat  the  world. 

— James  Whit  comb  Riley. 


INDEX 


Soups 5 

Fish 8 

Oysters 13 

Meats 16 

Fish  and  Meat  Sauces         ....  19 

Poultry  and  Game 21 

Vegetables 25 

Entrees 30 

Eggs 35 

Salads  and  Salad  Dressings          .        ...  37 

Bread,  Rolls,  Breakfast  Cakes,  Etc.        .  41 

Pastry 47 

Puddings 57 

Cake 58 

Fillings -.68 

Cookies,  Etc 71 

Desserts 74 

Preserves 78 

Pickles -      .         .  82 

Ice  Creams 86 

Beverages 89 

Candy 91 

Miscellaneous         ......  94 


SOUPS. 


CLAM    SOUP. 

First  catch  your  clams,  along  the  ebbing  edges 

Of  Saline  coves,  you'll  find  the  precious  wedges. 

With  backs  up,  lurking  in  the  sandy  bottom, 

Pull  in  your  rake,  and  lo  !  you've  got  'em. 

Take  thirty  large  ones,  put  a  basin  under; 

Add  water,  three  quarts  to  the  native  liquor. 

Bring  to  a  boil  (and  by  the  way  the  quicker 

It  boils  the  better,  if  you'll  do  it  cutely) 

Now  add  the  clams,  chopped  up  and  minced  minutely. 

Allow  a  longer  boil  of  just  three  minutes, 

And  while  it  bubbles,  quickly  stir  within  its 

Tumultuous  depths,  where  still  the  mollusks  mutter, 

Four  tablespoons  of  flour  and  four  of  butter, 

A  pint  of  milk,  some  pepper  to  your  notion, 

And  clams  need  salting,  alto'  born  of  ocean. 

Remove  from  the  fire,  (if  much  boiled  they  will  suffer 

You'll  find  that  india  rubber  is  not  tougher). 

After  'tis  off  add  three  fresh  eggs  well  beaten, 

Stir  once  more  and  its  ready  to  be  eaten. 

A.  R.  H. 


THE    HOUSEKEEPERS    FRIEND 


CODFISH    SOUP. 

One-quarter  pound  codfish  cut  in  small  squares,  freshen- 
ed by  boiling  in  water  once;  after  which  boil  again  15  minutes, 
strain  into  a  quart  of  milk,  thicken  with  a  teaspoon  of  corn 
starch.  When  it  comes  to  a  boil,  set  aside,  add  yolk  of  egg; 
season  to  taste,  lastly  add  codfish,  one-half  tablespoonful 
Worcestershire  sauce.  mrs.  a.  m.  p. 

CELERY    CREAM    SOUP. 

Boil  a  cupful  of  rice  in  three  pints  of  milk  until  it  will 
pass  through  a  sieve.  Grate  the  white  part  of  two  heads  of 
celery  (three  if  small)  on  a  bread  grater,  add  this  to  the  rice 
milk  arter  straining,  put  to  it  a  pint  of  strong  white  stock. 
Allow  to  boil  until  celery  is  tender.  Season  with  salt  and 
cayenne  pepper  and  serve. 

If  cream  is  obtainable  substitute  one  pint  for  same 
quantity  of  milk.  mrs.  d.  sauer. 

BEEF    SOUP    WITH    VEGETABLES. 

Take  beef  or  veal  bone,  put  in  one  gallon  cold  water,  boil 
five  hours;  add  salt  and  pepper;  skim  as  is  necessary,  strain, 
set  in  a  cool  place  over  night.  Skim  next  day.  Chop  pieoe 
of  cabbage,  two  medium  sized  potatoes,  one  small  carrot,  one 
turnip  and  one  onion,  altogether  add  one  tablespoonful  rice, 
one  can  tomatoes  strained.  Put  all  in  a  vessel,  boil  till  soft, 
serve  hot.  mrs.  w.  h.  bush. 

POTATO    SOUP. 

Four  large  potatoes,  one  onion.  Boil  in  two  quarts  of 
water  till  soft.  Press  through  a  sieve  and  add  one  pint  sweet 
milk,  one  tablespoon  butter,  salt  and  pepper  to  taste.  Boil 
up  again  and  serve.  miss  k.  nash. 

PEA    SOUP. 

Put  a  pint  of  split  peas  to  soak  over  night.  About  three 
hours  before  dinner  pour  off  the  water  and  add  two  quarts  of 
water,  a  carrot,  an  onion,  a  little  celery  or  celery  seeds  and 
a  small  piece  of  salt  pork.  Boil  it  steadily  and  be  careful  to 
stir  it  often,  lest  it  should  burn;  have  boiling  water  at  hand 
to  add  as  the  water  boils  away  much  faster  in  pea  soup  than 
in  any  other  kind,  strain  it  through  a  coarse  sieve;  a  cup  of 
milk  added  after  the  soup  is  done  is  an  improvement. 

MRS.   B.   H.   WALRATH 


THE    HOUSEKEEPERS    FRIEND 


TOMATO    SOUP. 

One  quart  stock,  one  pint  tomatoes,  one-half  cup  cream, 
one-half  cup  rolled  crackers,  season  with  salt  and  pepper. 
Put  tomatoes  on  in  separate  kettle,  with  one-half  teaspoonful 
soda;  allow  it  to  come  to  a  boil,  put  through  a  sieve,  add  stock, 
cream,  salt  and  pepper.  Boil  five  minutes  and  then  add 
crackers,  let  it  come  to  a  boil  and  serve,     mrs.c.a.mannheimer 

CREAM    TOMATO     SOUP. 

To  one  can  of  tomatoes  add  one-half  pint  water,  strain 
through  wire  sieve;  after  boiling  ten  minutes  add  teaspoonful 
soda,  salt  to  taste  and  butter  size  of  walnut,  one  pint  milk. 
Boil  ten  minutes  longer  and  serve.  mrs.  w.  h;  bush. 

TOMATO    SOUP. 

Two  quarts  of  water,  three  pound  can  tomatoes,  one 
tablespoon  salt;  boil  one  hour,  then  put  through  a  sieve,  add 
one-half  teaspoon  of  baking  soda,  one-quarter  pound  of  butter, 
pint  of  sweet  milk,  pint  of  crushed  crackers,  little  pepper, 
then  let  all  come  to  a  boil  and  it  will  be  ready  to  serve. 

MRS.  E.  B.  POWERS. 

MUTTON    OR    LAMB    BROTH. 

Take  the  water  in  which  a  leg  of  mutton  or  lamb  was 
boiled  in  on  the  previous  day,  take  off  the  fat  and  boil  it  two 
hours,  with  a  turnip,  an  onion  and  a  carrot  cut  fine,  add  some 
minced  parsley  and  a  spoonful  of  rice.  All  these  except  the 
parsley  should  be  put  in  while  the  water  is  cold. 

MRS.  B.  H.  WALRATH. 

CHICKEN     BROTH. 

The  water  chicken  was  boiled  in,  set  away  in  a  cool  place 
makes  a  good  broth.  The  next  day  skim  off  all  the  fat;  take 
the  bones  of  the  chicken,  put  into  the  soup  pot  with  the  broth 
one  onion  cut  very  fine,  one  carrot,  one.  turnip,  a  small  bunch 
of  parsley,  a  little  salt  and  pepper;  let  it  boil  two  hours,  take 
out  bones  and  add  one-half  cup  of  rice  or  vermicelli,  let  it 
boil  one  hour.  mrs.  b.  h.  walrath. 


THE    HOUSEKEEPERS    FRIEND 


FISH. 


"The  silvery  fish 

Grazing  at  large  in  meadows  submarine, 

Fresh  from  the  wave,  now  cheers 

Our  festive  board." 


BAKED    FISH. 

Fish  will  cook  better  if  placed  upright  in  the  pan  instead 
of  on  one  side.  Fish  that  are  flat  like  shad  may  be  kept  in 
place  by  propping  with  stale  bread  or  pared  potatoes,  others 
may  be  made  into  shape  of  letter  S.  Run  a  threaded  needle 
through  the  head,  middle  of  body  and  tail,  and  draw  string, 
fasten  the  ends.  Thus  prepared  fish  will  keep  their  shape 
and  can  be  better  served. 

In  putting  fish  to  bake,  rub  the  pan  well  with  salt  pork 
and  cut  small  pieces  of  pork  under  the  fish,  which  will 
prevent  it  from  sticking.  Baste  often  with  pork  fat.  Bake 
until  brown.  mrs  dr.  webb 

STUFFING  FOR  FISH  WEIGHING  FROM  4  TO  6  LBS. 

One  cup  cracker  crumbs,  one  saltspoonful  salt,  one  salt- 
spoonful  pepper,  one  teaspoon  chopped  onion,  one  teaspoon 
chopped  parsley,  one  teaspoon  capers,  one  teaspoon  pickles, 
one-quarter  cup  melted  butter.  This  makes  a  dry  crumbly 
stuffing.  If  a  moist  stuffing  is  desired  use  stale  bread  (not 
dried)  crumbs  and  moisten  with  one  beaten  egg  and  the 
butter,  or  moisten  the  crackers  with  warm  water. 

If  an  oyster  stuffing  is  desired;  one  pint  of  oysters,  one 
cup  of  seasoned  and  buttered  cracker  crumbs;  drain  and  roll 
each  oyster  in  the  crumbs.  Fill  the  fish  with  the  oysters  and 
sprinkle  the  remainder  of  the  crumbs  over  the  oysters. 

MRS.  WEBB 


THE    HOUSEKEEPERS    FRIEND 


TURBAT    A    LA  CREME. 

Boil  five  pounds  of  whitefish,  take  out  all  bones  and  shred 
the  fish  very  fine.  Have  one  quart  of  milk,  one  onion  and  a 
piece  of  parsley  come  to  a  boil,  then  stir  in  a  cup  of  flour  and 
milk  and  the  yolks  of  two  eggs,  season  with  half  white 
pepper,  a  little  thyme,  salt  to  taste.  Putter  a  pan,  put 
in  a  layer  of  sauce  and  then  a  layer  of  fish  and  so  on,  finish 
with  sauce  over  it.  Sprinkle  with  cracker  crumbs  and  a  light 
grating  of  cheese.     Bake  in  a  moderate  oven  one  hour. 

MRS.  D.  WATTERSON 

COLD    BOILED    FISH    A   LA  VINAGRETTE. 

Take  the  skin  and  bones  out  and  place  in  the  centre  of  a 
dish,  have  two  cold  hard  boiled  eggs  cut  fine,  sprinkle  the 
fish  with  this  and  garnish  with  small  lettuce  leaves,  water 
cresses  or  cold  boiled  potatoes  and  beets,  cut  in  slices,  with 
here  and  there  a  sprig  of  parsley.  Serve  the  Vinaigrette 
sauce  in  a  separate  dish,  garnish  and  pour  a  spoonful  of  the 
sauce  over  each  dish  as  your  serve  it;  a  nice  dish  for  tea  or 
lunch  in  summer,  and  takes  the  place  of  a  salad. 

MRS.  BALDWIN 

CLAM    CHOWDER. 

One-quarter  pound  salt  pork  cut  in  small  pieces,  fry  until 
crisp  and  brown,  do  not  burn;  four  large  onions  in  slices,  six 
potatoes,  add  one  quart  boiling  water,  one  quart  clams,  salt 
and  pepper  to  taste.  Let  cook  two  hours,  before  serving  add 
one  quart  of  milk  and  a  little  butter.  mrs.  h.  wunderle. 

SCALLOPED    FISH. 

Boil  a  large  whitefish,  pick  it  up  fine,  taking  out  the 
bones.  Make  a  sauce  of  a  quart  of  milk,  a  little  thyme  if 
desired,  a  few  sprigs  of  parsley,  a  small  onion,  simmer  to- 
gether until  well  flavored.  Wet  two  ounces  of  flour,  stir  in 
with  a  quarter  pound  of  butter,  stir  until  it  thickens  then 
strain  it  over  two  well  beaten  eggs,  season  with  pepper  and 
salt.  Put  some  of  the  salt  in  a  pudding  dish,  then  a  layer  of 
fish,  etc.,  with  sauce  on  top.  Cover  with  cracker  crumbs; 
brown  in  hot  oven.  mrs.  jane  wick 


IO  THE    HOUSEKEEPERS     FRIEND 


BAKED    SALMON    OR    LOBSTER. 

One  can  of  salmon  picked  fine,  one  cup  of  fine  bread 
crumbs,  one  cup  of  scalded  milk  or  cream;  if  milk,  thicken 
with  one  teaspoon  of  cornstarch,  salt  and  pepper,  a  very  small 
onion  and  one  egg  well  beaten;  pour  off  nearly  all  the  oil, 
steam  in  a  covered  dish  in  the  oven  two  hours,  then  remove 
cover  and  brown  the  top.  mrs.  c.  e.  morris 


ESCALLOPED    LOBSTER. 


For  two  and  one-half  pounds  green  lobster,  use  one  pint 
cream,  two  tablespoons  flour,  two  of  butter,  a  little  cayenne 
pepper,  salt  to  taste;  a  small  pint  of  bread  crumbs.  Take  the 
lobster  from  the  shell,  cut  in  small  pieces;  put  the  cream  over 
to  boil  saving  enough  to  blend  the  flour.  When  boiled,  add 
the  flour  and  butter.  Let  boil  ten  minutes  then  add  the 
lobster  and  boil  one  minute,  add  salt  and  pepper.  Now 
butter  your  individual  dish  and  fill;  sprinkle  over  each  with 
bread  crumbs  and  bake  until  slightly  brown,  serve  hot. 

MRS,  I.   A,  JONES 


LOBSTER    CUTLETS. 

Mince  the  meat  of  the  lobster  fine,  season  with  salt  and 
spice;  melt  a  piece  of  butter  in  a  sauce  pan,  mix  with  it  one 
tablespoonful  of  flour,  add  lobster  and  a  little  finely  chopped 
parsley,  also  a  little  stock.  Let  it  come  to  a  boil,  remove 
from  the  fire  and  stir  into  it  the  yolks  of  two  eggs,  spread 
this  mixture  in  a  shallow  pan,  and  when  cold  cut  into  cutlets, 
dip  in  beaten  egg  then  in  cracker  crumbs,  and  bake  to  a  rich 
brown  in  hot  lard.  mrs  c,  d,  burroughs 


FRIED    FISH. 

After  thoroughly  scraping  and  washing  the  fish,  sprinkle 
lightly  with  salt,  put  in  a  coal  place  for  two  or  three  hours. 
Cut  in  pieces  sizes  desired,  dredge  with  fresh  cornmeal  or 
flour,  fry  in  hot  lard.  mrs,  p. 


THE    HOUSEKEEPERS    FRIEND  II 


FISH    TURBOT. 

Use  whitefish,  about  three  pounds;  steam  three-quarters 
of  an  hour,  then  place  aside  to  cool;  when  cold,  pick  meat 
from  bones  and  skin.  Make  a  sauce  by  boiling  one  and  one- 
half  pints  milk,  four  tablespoonfuls  flour  and  same  of  butter, 
rub  to  a  cream,  add  salt,  pepper  and  yolks  of  three  eggs,  well 
beaten.  Stir  while  cooking.  Butter  a  dish,  put  a  layer  of 
sauce  on  bottom,  then  a  layer  of  fish  and  so  on  until  dish  is 
full,  on  top  put  cracker  crumbs  and  butter.  Bake  for  one-half 
hour  in  quick  oven,  mrs,  d.  y.  mc  mullen 

CODFISH    CROQUETTES. 

Take  one  pint  bowl  full  of  fish  in  strips  and  twice  full  ot 
small  potatoes,  pared,  boil  in  plenty  of  water,  then  drain  off 
the  water  and  mash  very  fine,  when  cool  beat  two  eggs  and 
add  butter  the  size  of  an  egg  and  a  little  pepper,  beat  all 
thoroughly,  then  have  a  kettle  of  hot  lard  and  drop  with  a 
spoon  in  an  oblong  shape,  cook  until  a  light  brown. 

MRS,  I,  A.  JONES, 

BROILED    BROOK    TROUT. 

A  good  way  to  serve  them  is  with  parsley  butter  but 
fried  in  butter  is  the  general  way  they  are  cooked.  Clean 
and  wipe  dry,  season  with  salt  and  pepper,  roll  in  flour,  dip 
ia  beaten  egg  and  roll  in  cracker  crumbs;  fry  brown  in  hot 
butter  and  serve  with  fried  parsley.       mrs.  c,  d.  burroughs. 


I2  THE  HOUSEKEEPERS   FRIEND 

Jersey  JHills  Gempeiny, 

JVIain  Office  and  Station,  73  Iioonqis  St. 
South  Side  Station,  2936  Cottage  Grove  Ave. 

Two  deliveries  daily  to  all  sides  of  the  City. 
Telephone  4678.  CH  IGAGO. 

W.   H.   RICH, 


...  DEALER    IN  ... 


Staple  &  pancy  Groceries, 

287    N.  WELLS    STREET 

Tne  twisted  wire  rope  selvage  is  a  peculiar 
feature  of  our  fencing",  and  is  far  superior  to 
a  single  wire  selvage. 


Fencing  and  Gates  of  All   Kinds.    Send  for  Free  Catalogue. 

McMULLEN   WOVEN  WIRE  FENCE  CO., 

N.   MARKET  AND    ONTARIO  STS  ,  -  CHICAGO. 


THE    HOUSEKEEPERS    FRIEND  1 3 


OYSTERS. 


Fruit  of  the  wave  !  Oh  dainty  and  delicious! 
Food  for  the  gods.  Ambrosia  for  Aspicius, 
Worthy  to  thr  11  the  soul  of  sea-born  Venus, 
Or  titilate  the  palate  of  Silenus!  .  a.r.h. 


OYSTER    FRICASSEE. 

A  tablespoon  each  of  butter  and  flour  mixed  in  a  sauce 
pan  over  the  fire  till  a  smooth  paste  is  formed,  then  add  the 
oyster  liquor  strained;  a  little  water  may  be  added  if  neces- 
sary. Season  with  salt,  pepper  and  a  little  nutmeg;  boil  up, 
add  the  oysters  and  cook  until  the  edges  curl.  Remove  from 
the  fire  and  stir  in  the  yolks  of  three  raw  eggs,  three  table- 
spoons salad  oil,  one  of  vinegar  or  lemon  and  chopped  parsley. 

MRS.    w.   D. 

STUFFED    OYSTERS. 

Chop  fine  a  dozen  oysters,  mix  with  the  beaten  yolk  of 
one  egg,  thicken  with  bread  crumbs;  salt  and  pepper  to  taste, 
add  tablespoon  of  cream.  Fill  oyster  shells  and  brown  in  a 
quick  oven.  mrs.  w.  d. 

ESCALL.OPED    OYSTERS. 

Butter  the  pan  selected,  then  sprinkle  with  cracker 
crumbs,  strain  the  oysters  required,  season  with  salt  and 
pepper,  a  little  nutmeg  and  Worcestershire  sauce;  melt  some 
good  butter,  fill  your  pan  alternately  with  a  layer  of  oysters 
and  cracker  crumbs,  sprinkle  each  layer  with  crumbs  and 
some  of  the  melted  butter,  having  the  top  layer  crumbs;  put 
in  the  oven  to  bake.  A  pan  containing  four  dozen,  three 
layers  deep  would  require  one-half  hour  baking. 

MRS.  C.  D.  BURROUGHS. 


14  THE    HOUSEKEEPERS    FRIEND 


FRIED    OYSTERS. 


One  dozen  oysters,  three  eggs  well  beaten,  one-half  pound 
crackers  rolled  fine.  First  put  the  oysters  in  the  cracker, 
then  dip  in  the  egg,  then  in  the  cracker  again  and  place  on 
well  buttered  griddle,  frying  them  to  a  nice  brown.  Care 
must  be  taken  not  to  have  the  fire  too  hot.     mrs.  c.  h.  squire 


OYSTER    PATTIES. 


Make  a  pie  crust  and  line  your  shells  or  dish;  then  fill 
with  old  bread  or  buns,  or  else  nut  shells  which  have  been 
cleaned  and  put  aside  for  that  purpose;  put  on  top  crust  and 
bake.  While  baking  make  a  rich  oyster  stew  thickened. 
When  the  patties  are  done  take  off  upper  crust  and  take  out 
filling,  then  fill  with  the  oysters  and  cover  with  the  crust.  If 
meant  to  be  eaten  late  in  the  day  they  can  be  warmed  over. 

MRS.  W.  HEYWOOD 


THE    HOUSEKEEPERS    FRIEND 


15 


Do  You  Wish   Perfectly  Cooked    Food? 

If  so,  you  should  at  once  supply  your  kitchen  with  a 


Leach    "Roaster    and    Baker, 

They  save  Health,  they  save  Food,  they  save  Time,  they  save  Labor,  they 
save  Worry,  they  save  Money 

Your  Roasts  and  Fowls  will  come  from  the  oven  rich,  tender  and  juicy,  and 
with  all  their  nutriment  and  flavor  retained.  Your  Bread  and  Cakes  will  be  simply 
perfect.     No  article  cooked  in  the  Roaster  and  Baker  can  burn. 

It  is  a  self-baster  and  requires  no  watching.  It  will  do  its  work  while  you  are 
busy  about  your  household  duties  or  at  church. 

The  Leach  Roasters  and  Bakers  are  the  most  perfect,  complete  and  satisfactory 
cooking  utensils  ever  brought  before  the  public.  They  have  stood  the  test  of  time 
and  use,  and  ladies  all  over  the  United  States  unite  in  pronouncing  them  invaluable. 

"Description. — It  is  not  a  complicated  affair,  but  merely  two  pans  of  equal 
size  so  arranged  that  the  heat  and  steam  is  returned  inside,  so  that  the  article, 
whether  roasting  or  baking,  will  not  become  dry  and  hard,  as  it  does  in  an  open  pan 
unless  the  cook  keeps  a  constant  watch  on  the  article  being  baked. 


Roaster  and  Baker  and  I  like  it  better  than  any- 
thing of  the  kind  I  have  ever  seen. 

Emma  C.  Sickels, 
Sup't  Domestic  Service  Dept 

Austin,  Cook  Co.,  Sept  25th,  1890  ) 
220  Franklin  Avenue,  \ 

Mr.  T.  E.  Hogge: — I  would  say  in  regard  to 
the   Leach    Roaster  that  I  have  never  had  any- 
thing in  my  kitchen  that  pleased  me  so  much. 
Resp't,        Mrs  G.  S.  Thompson, 
T.  A.  Snow, 


Oak  Park,  Sept  9th.  1890 
Mr.  T.  E.  Hogge,  Sir: — Your  Leach  Roaster 
is  all  that  can  be  desired  in  its  line.     Meat  bak- 
ed in  it  has  a  much  finer  flavor  than  in  the  old 
way,  and  with  little  or  no  trouble  or  attention. 
Very  resp't.         Mrs.  W.  E.  Hughes. 

Woodlawn  Park,  Sept  12th,  1890 
Mr.  T.  E.  Hogge,  Sir: — I   fully   endorse  the 
above  statement.     It  also  makes  the  meat  ten- 
der without  waste  by  shrinkage. 

Very  resp't,         Mrs.  R.  E.  Rapp 

Chicago,  III,  Sept  10th,  1890 
Me,  T.  E.  Hogge,  Sir: — 1  fully  endorse  the 
above  statements,  and  furthermore  say  it  will 
with  proper  use,  make  "tough  meat  tender" 
and  fine  flavored.  I  would  not  be  without  one 
for  many  times  its  cost.  Very  resp't, 
Mrs.  A.  W.  Sweet, 

6929  Dickey  St. 

Chicago,  III,  Polytechnic  Institute, 
Sept  24th.  1890 
Mr.  T.  E.  Hogge: — We  have  used  your  Leach 

All  orders  sent  to  T.  E.   Hogge,    100   N.    Sacramento   St.,    Chicago,    will 

promptly  attended  to  and  Bakers  delivered  to  any  part  of  Chicago  or  suburbs. 

P-RICE     LIST. 

No.  1,  Small  Family $1.00    I    No.  3,  Large  $ 

No.  2,  Medium 1.25    I    No.  4,  Boarding  House 

For  further  information  address, 

THE  LEACH  ROASTER  &  BAKER  CO., 

Paxton, 


Chicago,  Sept  23d,  1 399  W.  Madison  St 
Thos  E.  Hogge: — As  you  requested  I  tested 
the  Leach  Roaster  on  quality  and  shrinkage  of 
the  roast.  I  weighed  the  Roaster  and  meat  to- 
gether; it  was  12)$  lbs.  I  then  at  8  o'clock  put 
it  in  the  oven  with  %  pint  water.  At  12  o'clock 
I  took  it  out  and  found  to  my  astonishment  that 
it  still  weighed  12^4  lbs  and  was  the  best  roast 
I  have  tasted  for  40  years.  It  is  certainly  the 
best  thing  to  roast  meats  I  ever  saw. 

Resp't,        J.  E.  Davis,  M.  D. 


be 


1.50 
1.75 


IIS. 


l6  THE    HOUSEKEEPERS    FRIEND 


MEATS. 


"Cook,  see  all  your  sauces 
Be  sharp  and  poignant  in  the  palate,  that  they  may 
Commer  d  you:  look  to  your  roast  and  baked  meats  handsomely 
And  what  new  kickshaws  and  delicate  made  things." 


DUMPLING  FOR  POT   PIE. 


One  pint  flour,  pinch  of  salt,  heaping  teaspoonful  Dr.  Price's 
Baking  Powder,  one-half  cup  sweet  milk;  roll,  cut  in  small 
biscuit  shape,  steam  twenty  minutes.  l.  m. 


BOILED    FRESH    BEEF.— Horse   Radish   Sauce. 


Procure  a  piece  of  brisket,  wash  in  cold  water,  then  put 
in  boiling  water  and  let  boil;  any  substance  which  may  rise 
to  the  surface  skim  off.  Add  salt,  three  whole  peppers,  a  little 
parsley,  one  large  onion,  two  small  carrots.  A  piece  of  beef 
weighing  eight  pounds,  boil  about  two  and  one-half  hours. 
Grate  two  stalks  of  horse  radish;  make  a  rich  cream  sauce, 
mix  the  horse  radish  with  it  and  slice  the  beef  thin,  pour  over 
a  little  of  the  stock,  garnish  with  parsley,  and  serve  while 
very  hot.  c.  d. 


BEEF  ROAST— With   Yorkshire  Dressing. 

First  prepare  your  roast  and  put  it  in  the  pan  without 
using  any  water.  If  you  have  no  suet,  use  butter  by 
spreading  it  over  the  top  of  roast-  Pepper  and  salt  to  taste 
(use  no  lard);  baste  the  roast  of  ten  while  baking.     If  you  wish 


THE    HOUSEKEEPERS    FRIEND  1 7 


to  add  potatoes,  pare  as  many  as  you  wish  to  use  and  put  them 
in  the  pan  with  the  roast  about  one  hour  before  useing  for 
the  meal.  Baste  the  potatoes  in  the  pan  same  as  you  do  the 
meat.  For  Dressing — Yorkshire  dressing.  One  egg  beat 
thoroughly  added  to  one-half  pint^f  milk,  add  flour  enough 
to  make  very  thin  batter.  Bake  in  the  pan  with  the  roast  and 
potatoes  about  ten  minutes  before  dishing  up. 

MRS.    WICKER. 

CORN  BEEF. 

After  washing  put  on  in  boiling  water;  change  the  water 
after  boiling  half  an  hour,  covering  with  boiling  water  the 
second  time  and  adding  water  as  it  boils  away,  allowing  thirty 
or  forty  minutes  to  a  pound.  Cook  the  cabbage  in  a  separate 
vessel  using  some  of  the  meat  liquor  to  boil  it  in.  Potatoes 
can  be  steamed  in  a  colander  over  the  meat. 

MRS.    W.    H.    BUSH. 

ENTREE  DE  BOEUF  (Stew). 

Have  a  thick  piece  of  beef;  chop  fine  a  medium  sized  onion 
and  put  in  kettle  with  a  tablespoonful  of  lard,  when  brown 
throw  in  the  meat  cut  into  two  inch  squares.  Sprinkle  over 
with  a  small  handful  of  flour,  pepper  and  salt  and  parsley 
uhopped  fine.  Keep  stirring;  the  fire  must  not  be  too  hot.  A 
small  piece  of  garlic  chopped  fine  will  give  flavor  without 
being  disagreeable.  When  the  meat  is  well  moistened  add 
some  tomatoes  peeled  and  seeded  and  cut  in  small  squares. 
Pour  over  a  half -glass  of  wine  or  stock;  let  all  this  simmer 
two  and  one-half  or  three  hours.  Carrots  or  turnips  may  be 
substituted  for  tomatoes.  h.  cazes. 

POT  ROAST  BEEF. 

After  scraping  the  meat  off  with  a  knife,  put  a  lump  of 
butter  half  the  size  of  an  egg  in  an  iron  kettle,  brown,  then 
put  the  meat  in  after  dredging  with  flour;  sprinkle  skit  and 
pepper  all  over  it.  Brown  all  over  quickly,  turning  over  with 
a  fork,  add  two  tablespoons,  set  back  on  stove  where  it  will 
simmer  slowly  allowing  twenty  minutes  to  a  pound.  When 
nearly  done  peel  potatoes  and  put  in  kettle  under  meat,  turn- 
ing once  before  taking  up.  mrs.  w.  h.  bush. 


l8  THE    HOUSEKEEPERS    FRIEND 


MEAT  PIE. 

First  prepare  what  cold  meat  you  wish  to  use  by  cutting 
it  up  in  small  square  pieces.  Put  in  a  kettle  and  boil  in  water 
until  it  is  perfectly  tender,  then  add  flour  to  make  gravy 
enough  to  fill  the  dish  you  wish  to  bake  the  pie  in;  salt  and 
pepper  to  taste.  For  crust  take  one  pint  of  flour,  rub  in  about 
two  tablespoonsful  of  butter  or  lard,  mix  it  thoroughly  with 
the  flour  then  add  one  teaspoonful  of  baking  powder  (mix 
with  water  or  milk).  Roll  it  out  then  spread  it  over  with 
enough  butter  to  grease  it,  then  sprinkle  flour  over  it  and  roll 
again.  Take  one  half  for  bottom  liner  and  the  other  half  for 
top  covering;  put  in  oven  and  bake  for  about  thirty  or  forty 
minutes.  mrs.  wicker. 

VEAL,  POT  PIE. 

Obtain  veal  cut  from  the  breast  or  shoulder  and  cut  in 
small  pieces.  Wash  and  put  in  enough  water  to  nearly  cover; 
let  it  come  to  a  boil  and  skim.  Season  with  salt,  pepper  and 
butter  about  the  size  of  an  egg,  let  it  stew  nearly  an  hour. 
For  the  crust,  sift  one  pint  flour  with  one  heaping  teaspoon- 
ful baking  powder  and  a  pinch  of  salt;  mix  it  with  one  tea- 
spoonful  butter  and  enough  milk  to  make  a  dough  like  biscuit. 
Roll  out  about  one  inch  thick,  cut  an  opening  in  the  center 
lay  it  on  the  meat,  cover  and  boil  twenty  minutes.  Remove 
pot  pie  and  meat  and  thicken  the  gravy  with  flour;  add  more 
water  and  butter  if  necessary.  mrs.  fisher. 


THE    HOUSEKEEPERS    FRIEND  19 


FISH  AND  MEAT  SAUCES. 


CELERY  SAUCE. 

-  ^W  heads  of  celery  until  tender,  put  through  a  sieve, 

add  the  .tten  yolk  of  an  egg  with  a  little  lemon   juice, 

butter.  nd  pepper  to  taste.     This  may  be  thickened  with 

a  little  floSjjH  mrs.  w.  f. 

OYSTER  SAUCE— For  Turkey. 

A  pint  of  oy  up  small  and   boiled   in   their   own 

liquor,  add  a  cup  of  tablespoon  of   flour  made    smooth 

with  part  of  the  cream.  >r  and  butter. 

MRS.    JONES. 

SOUR  GRAVY. 

One  pint  hot  water,   one-half  vinegar,    one-half   cup 

sugar  or  to  taste,  one-half  teaspoH    1  nutmeg  and  butter  size 

Of  egg.  MRS.    MC  KNIGHT. 

TOMATO    SAUCE, 

One  small  can  tomatos,  eight  cloves,  one  onion,  boil  fifteen 
minutes.  Cream  in  pan,  one  and  one-half  tablespoonsful  but- 
ter, one  tablespoonful  flour;  add  strained  tomatos,  onion  and 
cloves;  boil  ten  minutes.  mrs.  jas.  w.  buell. 

WHITE  SAUCE. 

Melt  one  tablespoonful  butter  in  a  sauce  pan,  stir  in  one 
tablespoonful  flour,  add  gradually  one  cup  hot  milk.  Season 
with  one-half  teaspoonful  salt  and  one-half  saltspoonful  white 
pepper.     .  mrs.  dr.  fisher. 

VINAGRETTE  SAUCE. 

One  teaspoonful  white  pepper,  one  teaspoonful  salt,  one 
and  one-half  teaspoonful  mustard,  one  and  one-half  cupful 
vinegar,  one  teaspoonful  of  oil.  Mix  salt,  pepper  and  mustard 
together,  then  very  slowly  add  the  vinegar  and  after  mixing 
well  add  the  oil.  This  sauce  is  to  be  eaten  on  cold  meats  or 
on  cold  fish.  mrs.  Baldwin. 


20  THE  HOUSEKEEPERS   FRIEND 


EBWI/N    F.  HECJWOOD, 

GROCER, 

239-241    N.   CLARK   STREET, 


CHICAGO. 

Telephone  3055.  Established 


JACOB    H-    M^H^ER, 

(Successor  to  GEO.  A.  BUSH.IJ 

Fresh,   Salt  and    Smol        r  Meats, 

Poultry,  pish,  Game  and  Oysters  in  Season. 
247  E.  CHIQAGO  AVENUE, 

Telephone  3420.  CM  ICAGO. 

T.    C.    CUNNINGHAM, 

...  DEALER   IN  ... 

Stoves  and  flanges, 

STOVE  REPAIRS,  FIRE  BRICK,  STOVE  CEMENT,  ETC. 

Stove    and     Furnace    "Repairing    a     Specialty. 

229  Wells  Street, 

Third  Door  North  of  Chicago  Avenue. 

Telephone  3711.  CHICAGO. 


THE    HOUSEKEEPERS    FRIEND  21 


POULTRY  AND    GAME. 


"Who  seeks  an  audit  here. 

Propitious  pays  his  tribute — Game  or  fish. 

Wild  fowl  or  venison,  and  his  errand  speed." 


JELLIED    CHICKEN. 


One  good-sized  chicken,  boiled  until  tender.  Take  out 
and  save  liquor.  Pick  up  in  small  pieces.  Add  to  liquor  one 
box  gelatine,  salt  and  pepper,  small  piece  of  butter.  Put  all 
back  in  kettle,  boil  a  few  minutes  then  pour  in  mould  to  get 
cold. 

MRS.  E.  BURLING. 


CHICKEN    CROQUETS. 


One  chicken  boiled  and  cut  up  fine,  four  ounces  of  butter, 
three  tablespoons  flour,  one-half  pint  cream  or  stock,  one-half 
lemon,  season  with  pepper  and  salt;  melt  butter,  stir  in  flour, 
then  add  the  rest.  Mix  up  well  and  form  the  shape  like  oys- 
ters, dip  in  beaten  yolks  of  eggs,  then  in  cracker  crumbs  and 
fry  in  hot  butter. 

BELLA  REEVE. 


CHICKEN    PIE. 


Two  chickens,  cut  small,  cook  tender,  season  with  butter, 
salt  and  pepper.  Thicken  gravy  with  flour,  line  sides  of  dish 
in  which  it  is  to  be  baked  with  crust  about  one-half  inch  thick, 
fill  dish  with  chicken  and  gravy,  cover  with  crust,  bake  one- 
half  hour. 

MRS.  W  .   R.  FISH. 


22  THE    HOUSEKEEPERS    FRIEND 


CREAMED    CHICKEN. 

One  chicken  of  four  and  one-half  pounds,  four  sweet- 
breads and  one  can  of  mushrooms.  Boil  chicken  and  sweet- 
breads, and  when  cold  cut  up  as  for  salad.  In  a  sauce-pan  put 
four  coffee-cups  or  one  quart  cream;  in  another  four  large 
tablespoons  butter  and  five  even  ones  of  flour;  stir  until  melt- 
ed, then  pour  on  the  hot  cream,  stirring  until  thickened.  Fla- 
vor with  a  small  half  of  a  grated  onion  and  a  very  little  grat- 
ed nutmeg;  season  highly  with  black  and  red  pepper. 

Put  chicken  and  ingredients  together  with  sweet-breads 
and  mushrooms  in  a  baking  pan,  cover  with  bread  crumbs  and 
pieces  of  butter  and  bake  twenty  minutes. 

MRS.  S    MANDEVILU3. 

WILD    DUCKS. 

Wild  ducks  should  be  cooked  rare,  with  or  without  stuff- 
ing. Baste  them  a  few  minutes  at  first  with  hot  water  to 
which  have  been  added  an  onion  and  salt.  Then  take  away 
the  pan  and  baste  with  butter,  and  a  little  flour  to  froth  and 
brown  them.  The  fire  should  be  quite  hot,  and  twenty  to 
thirty  minutes  are  considered  the  outside  limit  for  cooking 
them.  A  brown  gravy  made  with  the  giblets  should  be  served 
in  the  bottom  of  the  dish.  Serve  also  a  currant  jelly.  Garn- 
ish the  dish  with  slices  of  lemon. 

MRS.  gee. 

PRAIRIE    CHICKEN— ROASTED. 

The  chicken  should  not  be  to  fresh.  Do  not  wash  them. 
Put  plenty  of  butter  inside  each  chicken,  this  is  necessary  to 
keep  them  moist.  Roast  half  an  hour  or  longer,  if  liked  thor- 
oughly done;  baste  them  constantly  with  butter.  When  near- 
ly done,  sprinkle  over  a  little  flour  and  plenty  of  butter  to 
froth  them.     Serve  on  toast  with  water  cresses  around. 

MRS.  gee. 

STEWED    PIGEON. 

Tie  them  in  shape;  place  pieces  of  bacon  at  the  bottom  of 
the  stew  pan;  lay  in  the  pigeons,  side  by  side;  add  a  sliced 
carrot,  an  onion  with  a  clove  stuck  in,  a  teaspoonful  of  sugar 
and  some  parsley.  Pour  over  enough  stock  or  hot  water  to 
cover  them.  Put  some  thin  slices  of  bacon  over  the  tops  of 
each;  pour  boiling  water  when  necessary.  Let  them  simmer 
until  very  tender. 

MRS  gee. 


THE    HOUSEKEEPERS    FRIEND  23 


ROASTED    QUAIL.S. 

Cover  the  breasts  with  very  thin  slices  of  bacon  or  rub 
them  well  with  butter;  roast,  basting  them  often  with  butter. 
Fifteen  or  twenty  minutes  will  cook  sufficiently.  Salt  and 
pepper  to  taste.  Serve  on  a  hot  dish.  Bread  sauce  can  be 
served  with  them. 

MRS.  GEE. 


STUFFING    FOR    CHICKEN,    DUCK    OR    TURKEY. 

Cook  gizzard,  liver  and  heart  until  tender,  chop  fine  with 
one  small  onion.  Soak  bread  in  the  liquor  that  liver,  etc.  has 
been  cooked  in;  season  with  salt  and  pepper  to  taste,  add 
little  butter.     Sage  may  be  used  instead  of  onion. 

MRS.  W.  FLOOD. 


24 


THE    HOUSEKEEPERS     FRfEND 


G  A.  Stanley  &  Co., 

Butetyers  and  provision  Dealers, 

Early  Fruits  ar?d  Vegetables  a  Specialty. 
98  N.  CLARK  STREET. 

FRANK   MUELLER  &   CO. 

DEALERS   IN 

Groceries  and    Provisions, 

242   N.   CLARK   STREET, 

Vegetables  and  Fruits  in  Season.  CHICAGO,  ILL. 


J.  W.  MOO/MEy 


_  DEALER    IN  _ 


Foreign  and  Domestic 

Papers  and  Magazines 


—  AND 


NoVbIs  of  fill  Kinds. 

Subcriptions  received  for  all 
Periodicals. 

267  N.  CLARK  ST. 


Mrs.  Emily  Lee 


jyiilli 


mery 


~w>AND' 


tampin; 


335  K-  Wells  Street. 


THE    HOUSEKEEPERS    FRIEND  25 


VEGETABLES. 


"Witness  thou  Anana,  thou  the  pride  of 
vegetable  1  ife.  Beyond  what'  er  the  poets  im- 
agine in  the  golden  age.  Quick  let  me  strip 
thee  of  thy  tufty  coat.  Spread  thy  ambrosial 
stores,  and  feast  with  jove." 


BAKED    BEANS. 

Soak  one  quart  beans  over  night.  In  the  "morning  par- 
boil with  a  pinch  of  soda.  When  add  one-half  cup  molasses, 
one-half  cup  vinegar,  a  pinch  of  mustard  and  a  chunk  of  salt 
pork.  Cover  and  bake  several  hours.  Keep  plenty  of  water 
or  they  will  get  dry. 

MRS.  WEUyS. 

HYGENIC    BAKED    BEANS. 

One  quart  beans  and  three  quarts  water,  soak  six  hours, 
boil  in  same  water  three  hours;  one-half  cup  cream  or  butter, 
salt.     Then  bake  one  hour. 

DR.  F.  B.  WILKINS. 

BEETS. 

Clean  the  beets  carefully  so  as  not  to  break  the  skin  and 
boil  until  soft.  Remove  the  skin;  cut  them  in  slices  or  small 
pieces;  put  into  a  kettle  with  vinegar;  butter  and  salt.  Let 
them  thoroughly  heat  through  and  thicken  with  a  little  flour 
or  corn  starch.     Serve  hot. 

MRS.  A. 

BAKED    CORN. 

Grate  eight  large  ears  of  corn.  Half  pint  of  milk,  two 
eggs,  salt  and  pepper  to  taste,  one  tablespoonful  each  of  sugar 
and  butter.  Beat  eggs  light,  add  milk,  grated  corn,  sugar, 
salt  and  melted  butter.  Bake  in  earthen  dish  until  a  light 
brown. 

MRS.  W.  F.  COCHRAN. 


26  THE    HOUSEKEEPERS    FRIEND 


CORN    PUDDING. 

Grate  twelve  ears  tender,  green  uncooked  corn,  add  yolks 
and  whites,  beaten  separately,  of  four  eggs,  one  teaspoon  sug- 
ar, same  of  flour,  mixed  with  one  tablespoon  of  melted  butter, 
pepper  and  salt  to  taste.  Add  one  pint  of  milk  and  bake  about 
three  quarters  of  an  hour. 

MRS.  W.  C,  WYNNE- 

CORN    OYSTERS. 

One  cup  flour,  one-half  cup  melted  butter,  three  table- 
spoonsful  milk,  two  teaspoons  salt,  one  quarter  teaspoon  pep- 
per, one  pint  grated  corn.  Pour  on  the  flour  and  beat  well, 
then  add  the  other  ingredients  and  beat  rapidly  for  three 
minutes.  Have  fat  in  frying  pan  to  depth  of  two  inches,  put 
in  the  batter  by  the  spoonful.     Fry  about  five  minutes. 

MRS.  BALDWIN. 

ESCALLOPED    CORN. 

Cover  the  bottom  of  a  dish  with  canned  corn;  put  a  layer 
of  bread  crumbs,  pepper,  salt  and  butter  to  taste;  then  another 
layer  of  corn,  covering  with  bread  crumbs;  season  and  butter. 
Add  milk  enough  to  make  it  moist  and  put  in  oven;  bake. 

MRS.  j.  A.  white. 

CORN    FRITTERS. 

One  pint  grated  corn,  one  egg}  one  small  cup  flour,  one- 
half  small  cup  butter,  pepper  and  salt.  Drop  in  hot  fat  and 
fry  brown. 

MRS.  BALDWIN. 

SUCCOTASH. 

One  pint  green  Lima  beans,  one-half  dozen  ears  corn 
grated,  one-half  pound  salt  pork ;  freshen  the  pork  a  little ;  then 
cook  beans  and  pork  together.  About  one-half  hour  before 
serving  put  in  corn.     Use  no  more  water  than  necessary. 

MRS.  W.  C  WYNNE. 

SUCCOTASH. 

Take  one  quart  of  string  beans,  sliced  up  fine,  and  one- 
half  dozen  ears  of  corn,  cut  off  the  cob;  put  beans  on  to  boil 
until  tender;  then  pour  off  the  water;  add  the  corn  and  one 
pint  of  milk;  boil  twenty  minutes;  then  add  one  ounce  of  but- 
ter mixed  with  a  small  teaspoonful  of  flour;  salt  and  pepper 
to  taste. 

MRS.  HAMILL. 


THE    HOUSEKEEPERS    FRIEND  27 

KGG    PLANT. 

Peel,  slice  and  boil  until  very  tender;  mash  and  season  to 
taste  with  salt,  pepper  and  small  piece  of  butter;  thicken  with 
cracker  crumbs  until  stiff  enough  to  make  into  small  patties 
and  fry  in  hot  lard  or  butter. 

MRS.  M.  A.  JONES. 

BOILED    ONIONS    IN    CREAM. 

Boil  the  onions  about  one  hour,  or  until  done;  turn  off  the 
water;  season  with  salt  and  pepper;  add  one  cup  of  cream  and 
a  small  piece  of  butter;  let  it  come  to  a  boil  and  thicken  with 
a  tablespoonful  of  flour  stirred  smooth  in  a  little  water. 

MRS.  DR.  FISHER. 

ESCALLOPED    ONIONS. 


Select  those  of  uniform  size;  remove  outer  skins;  then 
boil  in  water  until  nearly  done;  drain  them  and  put  in  an 
earthen  baking  dish,  with  a  layer  of  cracker  crumbs,  bits  of 
butter,  salt  and  pepper.  Pouf  over  this  milk  to  nearly  cover 
and  bake  half  an  hour  or  until  done. 

MRS.  M.  E.  SCRANTON. 

BAKED    TOMATOES. 


Take  six  or  more  tomatoes,  or  as  many  as  desired,  not  to 
soft;  wash,  cut  hole  in  center,  put  in  small  piece  of  butter, 
pepper  and  salt  to  taste;  put  in  pan  into  the  oven;  allow  to 
bake  one-half  hour  (more  or  less)  until  cooked  sufficiently. 

MRS.  w.  F. 


ESCALLOPED    TOMATOES. 


Put  in  an  earthen  baking  dish  a  layer  of  cracker  crumbs 
and  small  bits  of  butter;  then  a  layer  of  tomatoes  with  a  very 
little  sugar  sprinkled  over  them;  then  another  layer  of  crack- 
er crumbs  seasoned  with  butter,  and  a  layer  of  tomatoes,  un- 
til your  dish  is  filled,  with  the  cracker  crumbs  at  the  top;  pour 
over  all  this  a  little  water  to  moisten,  and  bake  half  an  hour; 
season  to  taste. 

MRS.  A.  PHILLIPS. 


28  THE    HOUSEKEEPERS    FRIEND 


TOMATO     CREAM. 

One  quart  can  tomatoes,  one  quart  water;  boil  fifteen 
minutes;  then  strain  and  add  one  teaspoon  soda,  one  pint  boil- 
ing milk,  two  tablespoons  butter,  one  tablespoon  flour,  one 
teaspoon  sugar,  salt  and  pepper  to  taste.  Add  soda  before 
putting  in  milk. 

MISS    NELLIE    MANCHESTER. 

L.YONAISE    POTATOES. 

One  quart  of  cold  boiled  potatoes  cut  into  dice,  three 
tablespoonfuls  of  butter,  one  of  chopped  onion,  one  of  chopped 
parsley,  salt  and  pepper.  Fry  the  onions  in  the  butter,  and 
when  they  turn  yellow,  add  the  potatoes;  stir  with  a  fork,  be- 
ing careful  not  to  break  them.  When  hot,  add  the  parsley 
and  cook  two  minutes  longer.  Serve  immediately  on  a  hot 
dish. 

MRS.  J.  BALDWIN. 

ESCALLOPED  SWEET  POTATOES. 

Parboil;  then  peel,  slice  crosswise  and  pack  in  layers  in  a 
pudding  dish,  seasoning  each  layer  with  butter,  salt,  pepper 
and  a  little  sugar;  cover  thickly  with  bread  or  cracker  crumbs, 
wet  with  cream;  stick  bits  of  butter  in  this  coating,  dust  with 
salt  and  pepper;  bake,  covered  half  an  hour  until  brown. 

MRS.  G.  F. 

« 
RAGOUT  OF  PEAS. 

Take  one  quart  of  dry  green  peas,  teacupful  of  turnips, 
cut  very  fine,  same  of  carrots.  Soak  peas  over  night;  boil  in 
same  water  as  soaked  in;  salt  and  pepper  to  taste.  Mix  one 
tablespoon  of  flour  with  same  amount  of  butter.  Cook  until 
vegetables  are  tender. 

MRS.  G.  F. 

FRENCH    BAKED    POTATOES. 

Six  large  potatoes  as  near  the  same  size  as  possible;  place 
in  oven  until  half  baked,  then  take  them  out  and  cut  in  halves; 
make  a  dressing  of  the  yolk  of  one  egg,  well  beaten,  and  seas- 
on with  salt  and  pepper;   place  in  oven  again  and  leave  until 

done.     Serve  on  a  platter  garnished  with  parsley. 

miss  lillian  Mclaughlin. 


THE    HOUSEKEEPERS    FRIEND  29 


POTATOES    A    LE    PARISIENNE. 

Pare  large  uncooked  potatoes;  cut  little  balls  out  of  these 
with  the  vegetable  scoop;  drop  them  into  ice  water.  When 
all  are  prepared,  drain  them  and  put  in  the  frying  basket. 
Put  the  basket  carefully  into  the  fat;  cook  ten  minutes;  drain; 
season  with  salt  and  serve  very  hot.  These  are  nice  to  serve 
with  a  fillet  of  beef,  etc.  They  may  be  arranged  on  the  dish 
with  the  meat  or  served  in  a  separate  dish. 

MRS.  BALDWIN. 

POTATO  CROQUETTES. 

Season  cold  mashed  potatoes  with  pepper,  salt  and  a  little 
nutmeg;  beat  to  a  cream  with  a  tablespoonful  of  melted  but- 
ter to  every  cup  of  potato,  two  eggs  and  one  teaspoon  of 
minced  parsley.  Roll  in  balls;  dip  in  the  beaten  egg;  roll  in 
cracker  or  crumbs  and  fry  in  lard.  Pile  in  a  pyramid  upon  a 
flat  dish  and  serve. 

MRS.  BOYNTON. 

ESCALLOPED    POTATOES. 

Butter  an  earthen  baking  dish;  put  in  a  layer  of  cracker 
crumbs  and  small  pieces  of  butter,  sprinkling  with  pepper  and 
salt;  then  a  layer  of  sliced  raw  potatoes  and  a  few  bits  of  but- 
ter, sprinkling  with  pepper  and  salt.  Alternate  these  until 
the  dish  is  nearly  full,  the  top  layer  being  crumbs.  Fill  the 
dish  with  milk  and  bake  one-half  hour  in  hot  oven.  Flour 
may  be  usefl  in  place  of  cracker  crumbs  if  desired. 

MRS.  S.  MANDEVILLE. 

SARATOGA  FRIED  POTATOES. 

Cut  into  thin  slices;  put  them  in  cold  water  over  night, 
with  a  small  piece  of  alum  to  make  them  crisp;  rinse  in  cold 
water  and  dry  with  crash  towel;  fry  light  brown  in  boiling 
lard. 

MRS.  A.  PHILLIPS. 

STUFFED    POTATOES. 

Select  medium  sized  potatoes;  wash  clean  with  a  brush; 
then  bake.  When  done,  cut  each  lengthwise  on  one  side  only; 
take  out  the  inside  of  each  potato,  and  mash  all  together  in  a 
pan,  adding  milk  butter  and  salt;  keep  hot  and  put  back  in 
the  skins,  and  draw  together.     Allow  one  for  a  person. 

MRS.  C  E.  MORRIS. 


3D  THE    HOUSEKEEPERS    FRIEND 


ENTREES. 


"And  all  that  the  curious  palate  couid  wish 
Pass  in  and  out  the  cedarn  doors." 


CALVES'    BRAINS. 

Soak  the  brains  in  salted  water  for  several  hours;  pick  off 
all  the  skin  after  soaking;  then  stew  them  a  few  minutes  in 
some  salted  water,  turning  them  once.  Take  them  out,  and 
while  they  are  cooling,  roll  several  crackers  to  a  powder  and 
beat  an  egg;  then  take  the  brains  and  slice  them  as  thin  as 
possible,  dip  them  first  in  the  egg  then  in  the  cracker  dust, 
and  have  a  pan  of  hot  butter  with  a  little  lard  mixed  to  keep 
it  from  scorching,  and  fry  the  brains  to  a  beautiful  brown. 
Serve  while  hot. 

MRS.  ROBT.  McINTYRE. 

SWEET    BREADS. 

Put  in  salt  water  for  one  hour;  then  put  in  boiling  water 
for  twenty  minutes;  then  roll  in  cracker  crumbs  and  fry  in 
lard  and  butter,  one  tablespoon  of  each,  or  all  butter. 

MRS.  jane  WICK. 

BREAD    OMELET. 

One  cup  sweet  milk,  one  cup  fine  bread  crumbs  without 
crust,  salt  and  pepper;  beat  all  together,  add  two  well  beaten 
eggs;  put  in  a  frying  pan  a  small  lump  of  butter,  let  it  melt 
and  run  all  over  the  pan;  pour  in  the  omelet,  cook  gently  until 
it  sets,  loosen  the  edges  and  fold  one-half  over  the  other;  now 
put  on  a  hot  plate  to  fit  the  pan,  hold  firmly  and  turn  the  pan 
over,  it  will  come  out  nice  and  whole. 

MRS.  C  H.  SQUIRE. 


THE    HOUSEKEEPERS    FRIEND  31 


LITTLE    PIGS    IN    BLANKETS. 

Season  large  oysters  with  salt  and  pepper;  cut  fat  bacon 
in  very  thin  slices;  wrap  one  oyster  in  each  slice  and  fasten 
with  tooth-picks;  heat  frying  pan  and  put  in  the  little  pigs; 
cook  just  long  enough  to  crisp  the  bacon,  about  five  minutes. 
Place  on  slices  of  toast,  cut  small,  and  serve  immediately;  do 
not  remove  the  skins;  garnish  with  parsley.  This  is  a  nice 
relish  for  lunch  or  tea. 

MRS.  D.  WATTERSON. 

RICE    PONE. 

One  pint  of  boiled  rice,  three  eggs,  one  pint  of  fresh  milk, 
two  ounces  of  butter,  one  small  teacup  of  cornmeal,  salt  to 
taste.  Beat  eggs  very  light,  add  milk  and  rice,  then  melted 
butter,  meal,  salt  and  white  of  eggs  beaten  to  a  froth.  Bake 
from  one-half  to  three-quarters  of  an  hour. 

MRS.  W.  F.  COCHRAN. 

POTTED    BEEF. 


Take  a  fore  shank  of  beef  (have  your  butcher  saw  it  in- 
stead of  chopping  to  avoid  small  bones) ;  put  on  the  fire  with 
enough  cold  water  to  cover  it;  let  it  boil  until  the  meat  falls 
off  the  bone;  then  take  out,  but  save  the  water.  Chop  the 
the  meat  into  about  half  inch  pieces;  skim  the  boiled  water 
and  return  the  meat.  Chop  fine  a  good-sized  onion,  thyme, 
handful  of  parsley  and  a  section  of  garlic.  Toast  a  slice  of 
bread,  place  in  the  oven  until  crisp,  then  roll  fine.  Cayenne 
pepper  and  salt  to  taste.  .  Mix  thoroughly  with  the  meat  and 
simmer  for  three  or  four  hours,  stirring;  place  in  glasses  or 
cup;  put  in  cool  place. 

H.  CAZES. 


BREAKFAST    RELISH    OF    OYSTERS. 


Fry  one  and  a  half  dozen  oysters  a  nice  brown  and  lay 

them  on  five  or  six  slices  of  well  toasted  bread.     Over  this 

sprinkle  thickly  fine  cut  celery;   pour  over  a  pint  of  hot  milk, 

adding  butter  and  salt;    thicken  with  flour  to  the  consistency 

of  cream.     Serve  hot. 

MRS.  a.  j.  white. 


32  THE    HOUSEKEEPERS    FRIEND 


VEAL,    LOAF. 

Four  pounds  of  lean  veal,  one  one-half  pound  of  salt  pork, 
chopped  fine  and  well  mixed,  one  teaspoon  salt,  one-half  tea- 
spoon pepper,  one  cup  bread  crumbs,  two  eggs;  mold  in  a  nice 
loaf  and  place  in  a  dripping  pan,  filled  part  full  of  water;  bake 
three  hours  in  a  moderate  oven,  basting  often;  when  done  let 
stand  in  pan  until  cold. 

MRS.  R.  T.  REEVE. 

VEAL,    CROQUETTES. 

One  pint  of  chopped  cooked  veal,  one  tablespoon  of  butter, 
two  teaspoons  of  flour,  one  small  onion  minced  fine,  one  cup 
of  milk,  one  egg,  season  to  taste.  Put  the  butter  and  flour  in 
a  sauce  pan;  cook  until  smooth,  stirring  constantly;  add  the 
milk  and  onion,  and  when  cool  add  the  veal  and  egg;  roll  in 
oblong  shapes,  dip  in  beaten  egg,  then  in  bread  crumbs  and 
fry  in  hot  lard. 

MRS.  BOYNTON. 

CURRIED    VEAL. 

Three  pounds  veal  cut  in  pieces.  Stew  in  one  pint  water; 
add  two  onions,  one  apple  cut  fine,  tablespoonful  butter;  then 
mix  one  tablespoonful  curry  powder  with  a  little  water,  add 
this  to  the  meat;  also  to  thicken  the  gravy,  mix  one  table- 
spoonful flour  with  enough  milk  to  wet,  then  cook  slowly  for 
one  and  a  half  hours;  season  to  taste  with  salt.  When  ready 
for  serving  garnish  with  boiled  rice. 

MRS.  G.   F. 

SALMON    LOAF. 

One  can  salmon,  picked  fine,  pour  off  most  of  the  liquor, 
one  cup  bread  crumbs,  four  eggs  well  beaten,  one  teaspoon 
butter.  Pour  in  a  mould  and  steam  two  hours.  Dressing  for 
same:  one  cup  milk,  one  tablespoon  corn  starch;  boil  five 
minutes,  then  add  one  egg  well  beaten;  stir  thoroughly,  then 
take  off  the  stove  immediately  or  the  egg  will  curdle. 

MRS.  GEO.  B.  DUNHAM. 

CHEESE    OMELET. 

Three  eggs,  one  pound  cheese.  Melt  cheese  in  oven,  add 
the  yolks  beaten  very  stiff,  then  add  the  whites  very  stiff;  bake 
to  a  light  brown  twenty  minutes.  If  a  larger  omelet  is  desired 
add  more  eggs.  Serve  hot  with  Boston  crackers  split  and  but- 
tered, and  toasted  a  light  brown. 

miss  wilkins. 


THE    HOUSEKEEPERS    FRIEND  33 

MACARONI. 

Break  one-half  package  of  macaroni  into  small  pieces.  Put 
in  a  double  boiler,  pouring  over  it  one  quart  of  boiling  water 
and  heaping  teaspoon  of  salt;  boil  one  hour  then  pour  off 
water;  add  one  pint  of  cold  milk;  let  come  to  a  boil;  season 
with  butter,  pepper  and  salt.  Pour  into  a  baking  dish  in  lay- 
ers, alternating  each  layer  with  one  of  grated  cheese;  place  in 

oven  and  let  brown.     This  is  excellent. 

miss  Lillian  Mclaughlin. 

CHEESE    FONDU. 

Soak  one  cupful  of  bread  crumbs  in  two  cupfuls  of  fresh 
sweet  milk,  beat  into  these  three  eggs  (whipped  very  light), 
one  tablespoonful  of  melted  butter,  a  pinch  of  soda  dissolved 
in  hot  water,  pepper  and  salt,  and  lastly  half  a  pound  of  grated 
cheese.  Butter  a  baking  dish,  pour  the  mixture  in  it,  strew 
dry  crumbs  of  bread  over  the  fondu  and  brown  in  a  quick 
oven.     Serve  at  once,  as  it  will  fall  if  left  to  stand. 

MRS.  FORD. 

MOCK    SMELTS. 

This  is  a  fish  dish  which  is  not  fish  at  all.  Make  noodle 
dough  as  for  soup,  beating  together  with  a  rolling  pin  three 
eggs,  a  teaspoonful  of  salt,  and  flour  to  make  a  stiff  dough. 
Cut  into  four  pieces,  roll  out  as  thin  as  paper,  spread  on  a  pa- 
per to  dry,  and  when  dry  enough  roll  up.  With  a  sharp  knife 
shave  the  roll  into  thin  rings  and  boil  them  five  minutes  in 
water,  boiling  when  they  are  put  in.  Brown  a  pint  of  bread 
crumbs  in  butter  in  a  frying  pan;  skim  out  the  mock  smelts 
into  the  crumbs;  pour  a  cupful  of  milk  over  all;  let  it  heat  up, 
then  serve.  mrs.  ford, 

OYSTER    OMELET. 

One  dozen  large  oysters  chopped  small,  one-half  teaspoon- 
ful salt  sprinkled  on  them,  then  let  them  stand  in  their  own 
liquor  half  an  hour;  beat  six  eggs,  yolks  and  whites  separate- 
ly, the  former  to  a  smooth  paste,  the  latter  to  a  stiff  froth;  add 
to  the  yolks  a  tablespoon  of  rich  sweet  cream,  pepper  and  salt 
to  taste,  then  stir  in  whites.  Put  two  tablespoons  butter  in  a 
hot  frying  pan;  when  it  begins  to  fry,  pour  in  your  egg  mix- 
ture, and  add  the  oysters  quickly;  do  not  stir,  but  with  a 
broad-bladed  knife  lift,  as  the  eggs  set,  the  omelet  from  the 
bottom  of  the  pan,  to  prevent  scorching;  in  five  minutes  it  will 
be  done.  Place  in  a  hot  dish,  bottom  upward  over  the  omelet, 
and  turn  the  pan  over  with  the  brown  side  uppermost  upon 
the  dish.     Serve  at  once.  mrs.  jones. 


34  THE    HOUSEKEEPERS    FRIEND 


LOUIS   HAAKE, 


DEALER    IN 


Staple  and  Fancy  Groceries, 

74    WELLS    STREET, 

Butter  and  Eggs  received  direct  pj  jjp    a    s~*  s-\ 

from  the  Country.  Ufl  1U AuU. 

RUD.     LEHMANN, 

Manufacturer  and  Patentee  of 
LEHMANN'S    COMBINED 

Turkish  Arm  Chair  and  Sofa  Bed, 

THE  MOST  COMPLETE  BED. 
THE  EASIEST  CHAIR  OR  SOFA. 

Cheaper  and   Better  than   Folding   Beds. 
236  WELLS  STREET.  ^-,   _     .  _,_    nrTA, 

SOLD  AT  RETAIL. 


NEAR    CHICAGO    AVE. 


THE    HOUSEKEEPERS    FRIEND  35 


EGGS. 


BAKED    EGGS. 

Melt  a  tablespoonful  of  butter,  break  the  number  of  eggs 
wanted  on  a  plate,  pour  butter  over  each.  One  tablespoonful 
cream,  pepper  and  salt;  put  in  oven  and  bake  hard  or  soft  as 
desired.  mrs.  geo.  barker. 

COLUMBUS  EGGS. 

Take  hard  boiled  eggs,  cut  in  halves  lengthwise,  take  the 
yolks,  mash  fine  and  mix  with  a  little  of  Durkee's  salad 
dressing,  replace  in  white  and  serve  on  small  platter.  Gar- 
nish with  parsley  or  celery.  mrs.  boynton. 

CURRIED  EGGS. 

Boil  eggs  hard  then  cool.  Mix  in  a  sauce  pan  two  table- 
spoons of  butter  and  one  of  curry  powder,  over  a  moderate 
fire;  put  in  a  couple  of  chopped  onions  and  fry  soft,  add  a  cup 
or  more  of  broth  or  rich  gravy  and  simmer  until  the  onion  is 
reduced  to  pulp.  Add  to  this  a  cup  of  cream  mixed  smooth 
with  a  tablespoon  of  flour,  let  boil  up  and  add  the  eggs  cut  in 
slices.     Heat  through  and  serve  hot.  mrs.  jones. 

FILLED  EGGS— With  Sauce. 

Boil  hard  one  dozen  eggs;  take  off  the  shell  and  cut 
lengthwise.  Take  out  the  yolks,  chop  up  with  a  handful  of 
lobster  meat,  a  few  capers,  seasoning;  add  a  little  bread,  fill 
the  eggs,  place  in  a  pan  and  bake.     Serve  with  cream   sauce. 

MRS.    ALEX.    H.    REVELL. 


36  THE    HOUSEKEEPERS    FRIEND 


EGG    OMELET. 

Six  eggs,  yolks  and  whites  beaten  separately,  one  tea- 
spoonful  corn  starch  dissolved  in  one-half  cup  of  milk,  a  pinch 
of  salt,  fry  in  one  tablespoonful  of  butter.  Fry  slowly  to  a 
rich  brown,  roll  over  like  a  jelly  roll,  turn  on  a  hot  platter 
with  as  little  handling  as  possible.  Garnish  dish  with  parsley 
and  thin  slices  of  lemon.  mrs.  boynton. 

PANNED    EGGS. 

Make  a  mince  meat  of  chopped  ham,  fine  bread  crumbs, 
pepper,  salt  and  a  little  melted  butter.  Moisten  to  a  soft  paste 
with  milk  and  half  fill  patty-pans;  break  an  egg  upon  the 
top  of  each;  dust  with  pepper  and  salt  and  sprinkle  with 
powdered  cracker  crumbs.  Bake  in  the  oven  about  eight 
minutes.  mrs.  w.  d. 

PICKLED    EGGS. 

Boil  eggs  hard;  after  removing  shells  put  in  vinegar; 
pepper  and  salt  to  taste.     Cut  lengthwise  to  serve. 

MRS.  w.  F. 
SNOW    EGGS. 

Twelve  eggs,  one-half  pound  powdered  sugar,  one  and 
one-half  pints  milk.  Break  the  eggs,  separate  the  yolks 
from  the  whites  and  beat  the  whites  stiff;  add  the  sugar  and 
flavor  with  orange  flower  water  or  vanilla.  Boil  the  milk 
with  a  little  sugar  and  the  flavoring,  when  boiling  drop  the 
whites  a  spoonful  at  a  time  and  let  them  drip  on  a  strainer. 
Take  half  of  the  milk  and  add  the  beaten  yolks,  first  di- 
luting with  a  little  milk.  Cook  and  turn  with  wooden  spoon; 
take  off  the  fire  when  the  whites  begin  to  fasten,  place  in  a 
dish  and  pour  over  them  the  cream,  carefully. 

An  old  Flemish  dish.  mrs.  s.  b.  stanchfield 


THE    HOUSEKEEPERS    FRIEND  37 


SALADS. 


Have  what  you  will, 
but  salads  are  tempting 
to  the  palate. 


BEEF    SALAD. 

Cut  in  very  thin  slices,  cold  roast  or  boiled  beef,  lay  on  a 
dish  with  chopped  parsley;  make  a  plain  salad  dressing  and 
pour  over.  miss  clara  d.  vine. 

CHICKEN    SALAD. 

Boil  and  cut  one  large  chicken,  one-half  as  much  celery, 
four  eggs  boiled  hard,  the  yolks  pulverized  and  the  whites 
chopped.  Take  the  liquor  in  which  the  chicken  was  boiled 
and  boil  down  one-half,  then  add  half  a  cup.  Add  at  the  last 
one-half  cup  of  Durkee's  salad  dressing.  The  chicken  and 
celery  must  be  chopped,  not  cut.  mrs  john  worthy 

CABBAGE    SLAW. 

One-half  head  cabbage  cut  fine,  three  tablespoonfuls  milk, 
salt  and  pepper  to  taste,  mustard  if  desired,  one  egg,  one-half 
cup  vinegar,  lump  of  butter  half  the  size  of  an  egg;    cook  a 

little.  MRS  ROUNSAVELL 

CABBAGE    SALAD. 

One  medium  sized  cabbage  and  one  stick  celery  chopped 
together,  fine;  allow  to  remain  in  cold  water  while  you  make 
the  dressing.  Drain  and  sprinkle  thickly  with  salt,  pepper  and 
sugar  to  taste.     For  dressing,  one  and  one-h-elf  cups  butter, 


38  THE    HOUSEKEEPERS    FRIEND 


three-quarters  of  a  cup  of  flour  rubbed  together,  six  or  eight 
eggs,  (better  the  eight)  one  large  teaspoon  mustard,  three- 
quarters  of  a  cup  vinegar,  salt,  pepper  and  a  little  sugar. 
Cook  until  thick;   pour  over  your  cabbage,  mix  well. 

MRS  E  BURLING. 

CUCUMBER    SALAD. 

Peel  and  slice  cucumbers,  mix  with  salt  and  let  stand  half 
an  hour.  Mix  two  tablespoonfuls  sweet  oil  or  ham  gravy 
with  as  much  vinegar  and  a  tablespoonful  of  sugar.  Add  the 
cucumbers,  which  should  be  drained  a  little,  add  a  teaspoon- 
ful  pepper  and  stir  well.  Sliced  onions  are  an  addition  if  their 
flavor  is  liked.  mrs  Baldwin 

FISH    SALAD. 

Boil  a  fish  (whitefish  or  trout)  when  done  take  the  bones 
out,  cool  and  cut  to  pieces.  Chop  as  much  celery  as  you  have 
flsh,  with  butter  and  salt  to  taste.     Use  any  salad  dressing. 

MISS  NELLIE  FLOOD. 

SALMON    SALAD. 

One  can  salmon.  Pour  off  the  liquor  and  remove  the 
bones.  Celery  (about  as  much  as  salmon)  chopped  fine.  Chop 
three  hard  boiled  eggs;  salt  and  pepper.  One-half  teaspoon 
mustard  mixed  in  about  a  cup  of  vinegar. 

MISS  EMMA  H.  SMITH 

POTATO    SALAD. 

Cut  boiled  potatoes  into  dice  shape,  one  stalk  of  celery 
and  one  large  onion.  Dressing:  half  cup  of  water  and  the 
same  of  vinegar,  butter  size  of  walnut,  two  eggs  well  beaten, 
one-half  cup  of  sugar,  tablespoon  of  mustard  mixed  with 
vinegar,  salt  and  pepper  to  taste  and  pour  over  the  potatoes. 

MRS.  GEO  OLIVER,  LaPorte,  Ind 

SALADS. 

To  prevent  eggs  turning  dark  colored  after  being  boiled 
for  salad  use,  first  put  them  into  cold  water,  boil  five  or  ten 
minutes  slowly  after  the  water  begins  to  boil,  then  take  out 
and  put  in  cold  water  a  few  minutes  to  cool.  n.  j.  f. 


THE    HOUSEKEEPERS    FRIEND  39 


CREAM  DRESSING~For  Potato  or  Lettuce  Salad. 

Yolks  of  four  hard  boiled  eggs  crushed  to  a  powder, 
about  a  quarter  teaspoon  dry  mustard,  half  a  teaspoon  salt, 
three  teaspoons  powdered  sugar,  a  small  teacupful  rich  cream 
added  by  degrees,  lastly  vinegar  to  taste  and  a  little  pepper. 
A  slice  of  onion  allowed  to  remain  in  the  dressing  for  a 
while  is  an  improvement.  mrs.  stevenson 

SALAD    DRESSING    FOR    POTATOES. 

Take  the  well  beaten  yolks  of  five  eggs,  (or  three  whole 
ones)  add  a  small  cup  of  boiling  vinegar.  Cook  in  earthen 
or  new  tin,  in  a  vessel  of  boiling  water  until  stiff.  Stir  all 
the  time  while  cooking,  then  take  from  the  fire,  add  four 
tablespoons  of  butter,  stir  until  cool  and  perfectly  mixed, 
then  a  tablespoonful  of  minced  onion  and  parsley  each. 
When  cool  season  with  one  teaspoonful  mustard,  two  tea- 
spoons sweet  cream,  salt  and  pepper  according  to  taste. 

c.  D. 

DRESSING     FOR    CABBAGE    OR    CHICKEN    SALAD. 

One  teaspoon  of  mustard,  one  teaspoon  of  flour,  one 
tablespoon  of  sugar,  one-quarter  teaspoon  of  salt,  little  pepper; 
butter  size  of  walnut,  yolk  of  two  eggs.  Wet  with  water 
enough  to  be  smooth.  With  this  mixture  thicken  one  cup  of 
vinegar.     When  cold  put  in  one  cup  of  cream. 

MRS  H.  J,  PORTER 

FRENCH    SALAD    DRESSING. 

Mix  one  saltspoon  of  pepper  with  one  of  salt;  add  three 
tablespoons  of  olive  oil  and  one  even  tablespoon  of  onion, 
scraped  fine;  then  one  tablespoon  of  vinegar.  When  well 
mixed  pour  the  mixture  over  your  salads  and  stir  all  until 
well  mingled. 

For  chicken  and  fish  salads  use  the  Mayonnaise  dressing. 
For  simple  vegetable  salads  the  French  dressing  is  most 
appropriate,  using  onion  rather  than  garlic. 

MRS.  E.  PETRIE 


4Q 


THE    HOUSEKEEPERS    FRIEND. 


Leads  -   The  -  World ! 


Makes  More  bread 
Makes  Whiter  bread 
Makes  Better  bread 


Than  Any    Other    Flour    Manufactured. 


THE    HOUSEKEEPERS    FRIEND  41 


BREAD,  ROLLS,  BREAKFAST  CAKES. 


''It  is  with  our  judgment  as  with  our  watch,  none  go 
just  alike,  yet  each  believes  his  own." 


EXCELLENT    BREAD    RECIPE. 

Sift  into  a  pan  four  pounds  flour,  bank  it  well  up  against 
the  sides.  Take  one  quart  tepid  water,  into  which  mix  thor- 
oughly two  cents  worth  compressed  yeast  and  one  heaping 
teaspoonful  salt.  Thoroughly  beat  this;  leave  the  remainder 
of  the  flour  against  the  sides.  Cover  the  pan  with  a  cloth 
and  set  in  a  warm  place  until  it  rises.  Mix  in  the  rest  of  the 
flour  until  the  dough  will  have  left  the  pan.  Work  well  for 
twenty  minutes.  Divide  into  four  equal  parts  and  let  rise 
again  to  the  top  of  the  pan.  Bake  until  a  straw  can  be  run 
through  and  come  out  clean,  miss  matie  higgins 

BROWN    BREAD. 

One  cup  rye  flour,  one  cup  corn  meal,  one  cup  sour  milk, 
one-half  cup  molasses,  one  even  teaspoonful  soda,  one  tea- 
spoonful  salt,  one  tablespoon ful  lard;  sift  three  times,  meal, 
flour,  salt  and  soda;  place  in  bowl.  Mix  lard  and  molasses 
together  and  slightly  warm;  then  with  sour  milk  add  the 
contents  of  bowl.  Work  three  minutes,  place  in  greased 
mould  and  steam  for  three  hours,  mrs  j.  k.  b. 

BOSTON    BROWN    BREAD. 

Two  cups  Indian  meal,  two  cups  rye  or  graham  flour, 
one-half  cup  molasses,  one-half  cup  yeast,  one  teaspoon  salt, 
one  teaspoon  saleratus.  Mix  with  warm  water,  not  too  stiff. 
Let  rise  and  steam  three  hours. 

MRS  N.  W.  HARRIS. 


42 


THE    HOUSEKEEPERS     FRfEND 


CURRANT    BREAD. 

Take  enough  dough  for  one  loaf  from  the  white  bread. 
Add  one-half  cup  of  shortening  (lard  and  butter),  two-thirds 
cup  of  currants,  one-half  cup  of  sugar.  The  secret  of  good 
bread  is  to  mix  the  shortening  and  the  sugar  thoroughly  into 
the  dough  and  add  the  currants  last,  then  let  it  rise  again 
and  bake  in  a  moderate  oven.  mrs  john  worthy 

BEST    BAKING    POWDER    BISCUIT. 

One  quart  of  sifted  flour;  work  through  it  well;  three 
and  one-half  teaspoonfuls  of  baking  powder,  (Dr.  Price's)  one 
teaspoonful  of  salt,  one-half  (small)  cup  of  butter.  Mix  well, 
then  add  enough  water  to  make  a  soft  dough.  Bake  fifteen 
minutes  in  rather  a  quick  oven.  miss  anna  riddell. 

GRAHAM    BISCUITS. 

One  quart  Graham  flour,  three  teaspoonfuls  Dr.  Price's 
baking  powder,  butter  size  of  egg;  mix  thoroughly  through  the 
flour;  add  cold  water  enough  to  make  a  paste;  roll  quickly; 
knead  as  little  as  possible;   bake  in  hot  oven. 

MISS   LIZZIE   LEAVENS,  Unionville,  Can. 

FRIED    BREAD. 

Cut  bread  in  small  square  (two  inch)  slices;  soak  in  milk. 
After  pressing  the  milk  from  bread  dip  in  egg.  Fry  in 
butter;   sprinkle  a  little  sugar  on  while  frying.     Serve  hot. 

N,  j.  FLOOD 

HASH    CAKES. 

Six  potatoes,  one  pound  meat,  one  onion,  salt  and  pepper, 
all  chopped  fine.  Fry  in  butter.  Serve  with  poached  eggs 
on  toast.  mrs  m. 

GERMAN    PANCAKES. 

Take  five  eggs,  beat  whites  and  yolks  separately,  three 
tablespoonfuls  flour,  one-half  pint  milk,  a  little  salt.  Fry  in 
butter.     Serve  with  jelly  or  syrup.  c.  a.  m.     . 


THE  HOUSEKEEPERS  FRIEND  43 


GRAHAM    GEMS. 

One  pint  sour  milk,  one  egg",  one  tablespoon  sugar,  one 
teaspoon  soda,  good  fresh  graham  flour  enough  to  make  a 
stiff  batter.     To  be  baked  in  a  quick  oven. 

MRS  STEVENSON 

CORN    GEMS. 

One-half  cup  of  sugar,  one  tablespoon  of  butter,  rub 
together;  one-half  teaspoon  of  salt,  one  egg,  one  and  one-half 
cups  milk,  two-thirds  cup  of  yellow  corn  meal.  Sift  one  and 
one-half  teaspoons  Dr.  Price's  baking  powder  in  flour  enough 
to  have  batter  drop  from  spoon.  Twenty  minutes  in  a  hot 
oven.  mrs  w.  h.  hammond 

GEMS. 

Half  cup  of  milk,  half  cup  water,  one  egg,  two  table- 
spoons butter,  one  tablespoon  sugar,  one  teaspoonful  Dr. 
Price's  baking  powder;    add  flour  enough  to  make  a  batter. 

MRS  DR.  PAUL 

WAFFLES. 

One  pint  milk,  three  teaspoons  Price's  baking  powder, 
one-half  cup  butter,  three  cups  flour,  three  well  beaten  eggs. 
Bake  in  waffle  irons.  miss  lillian  mc  laughlin 

MUFFINS. 

One  beaten  egg,  two  tablespoons  sugar,  two  tablespoons 
melted  butter,  one  cup  sweet  milk,  two  cups  flour,  one  tea- 
spoon cream  tartar,  one-half  teaspoon  soda.     mrsn.  w.  Harris 

WHEAT    MUFFINS. 

Two  cups  flour,  two  teaspoonfuls  Dr.  Price's  baking 
powder,  one-half  teaspoonful  salt,  one-quarter  cup  sugar,  one 
egg,  one  and  one-half  cups  milk,  one  tablespoon  melted 
butter.  Mix  the  dry  materials,  beat  the  egg  and  add  milk. 
Beat  all  together;  add  butter  last,     Bake  in  hot  oven, 

MISS  K.   NASH. 


44  THE  HOUSEKEEPERS   FRIEND 


FLOUR    PANCAKES. 

Soak  dry  bread  in  sour  milk;  two  eggs,  half  teaspoon  of 
soda  and  salt,  flour  enough  to  thicken.  They  are  very  nice 
with  boiled  rice  added.  If  boiled  rice  is  used  do  not  use  so 
much  flour.  mrs  c.  a.  mannheimer 

POTATO    PANCAKES. 

Take  twelve  raw  potatoes,  peel  and  grate;  add  three 
eggs,  two  tablespoonfuls  flour,  one  teaspoonful  sugar;  salt  to 
taste  and  fry  slowly  with  plenty  of  butter  and  lard  mixed. 

MRS  M.   A,  JONES 


PANCAKES. 

One  quart  sweet  milk;  add  one  tablespoon  melted  butter, 
•mall  teaspoonful  of  salt,  yolks  of  two  eggs,  flour  enough  to 
make  a  thin  batter,  with  two  heaping  teaspoonfuls  of  baking 
powder;   whites  of  two  eggs  well  beaten  added  last. 

MRS  H.  G.  INGERSOLL 

GRIDDLE    CAKES. 

One  egg,  two  cups  sour  milk,  two  even  teaspoonfuls  soda, 
little  salt,  flour  and  corn  meal  in  equal  quantities,  enough  to 
make  batter.  j.  k.  b, 

POTATO    BUNS 

Three  large  sweet  potatoes,  one-half  pint  flour,  one  pint 
cream,  a  little  salt,  two  spoonfuls  Dr.  Price's  baking  powder. 
Boil  potatoes,  mash  and  mix  in  dough ;   roll,  cut  and  bake. 

MRS.  P. 

FRENCH    ROLLS. 

Two  teaspoonfuls  sugar,  butter  size  of  egg,  one  egg,  one 
cup  warm  milk,  one-half  yeast  cake,  flour  enough  to  make 
stiff,  like  bread  dough;  after  kneeding  let  rise  over  night,  in 
morning  make  into  rolls.  mrs  e.  burling 


THE    HOUSEEKKPERS    FRIEND  45 


JOHNNIE    CAKE. 

One  quart  meal,  one  teacup  flour,  one  tablespoon  lard, 
three  eggs,  three  tablespoons  baking  powder,  a  little  salt  and 
sugar.     Make  batter  with  milk.  mrs.  stevenson 

SPIRIT  ROLLS. 

Four  large  potatoes,  boiled  and  mashed  through  a  colan- 
der; one  quart  of  flour,  and  three  ounces  of  butter;  three 
eggs  beaten  light,  one  cup  of  yeast,  one  teaspoon  of  salt,  one 
teaspoon  of  white  sugar.  Sift  flour  into  bowl;  mash  potatoes 
while  hot  into  it.  Work  them  in  with  the  butter,  until  quite 
smooth;  add  eggs,  salt,  sugar  and  yeast.  Knead  well,  and  set 
to  rise  at  12  o'clock  in  summer  and  11  o'clock  in  winter.  An 
hour  before  tea,  turn  it  out  on  the  board;  do  not  knead,  but 
roll  lightly  an  inch  thick;  cut  in  round  cakes,  let  it  stand 
awhile,  and  bake  until  brown.  mrs.  cochran. 

GERMAN  COFFEE   CAKE. 

Two  cups  of  yeast,  one  tablespoon  of  sugar;  put  in  a  cup 
one-half  full  of  warm  water;  let  it  soak  a  few  minutes.  With 
a  quart  of  warm  milk  make  a  sponge,  with  usual  amount  of 
flour;  let  rise,  then  add  three-fourths  of  a  pound  of  butter 
or  lard,  cup  of  sugar,  two  eggs  beaten  well;  then  add  flour 
enough  to  make  a  soft  dough;  let  rise,  then  spread  about  an 
inch  thick  in  square  low  tins.  When  light  spread  with  melted 
butter,  strew  with  sugar,  cinnamon,  chopped  almond;  bake 
in  quick  oven;  apples  or  sugar  peaches  may  be  substituted. 

MRS.    SYLES. 


46 


THE     HOUSEKEEPERS     FRIEND. 


UKHf\i5Piec,elici<% 
%WBlode  rt  irl2  W^' 


^gs 


In    paper   boxes;    enough    for    two    large    pies.       Always 
ready;    easily  prepared. 

DOUGHERTY'S 

NbW  EqglaqdPliMiqce  Meat 

THE  ORIGINAL  and  only    complete    and    satisfactory 
Condensed  Mince  Meat  in  the   market. 

Cheap  substitutes  and  crude  imitations  are  offered  with 
the  aim  to  profit  by  the  popularity  of  the  New  England. 

Do  not  be  deceived  but  always  insist  on  the  NewEng- 
land  Brand.     The  best  made. 

Fot    Sale    t>y    all    Grocers. 


THE    HOUSEKEEPERS    FRIEND  47 


PASTRY. 


How  dear  to  my  heart  are  the  pies  of  my  childhood. 

The  pies  that  my  mother  used  to  make. 

The  apple,  the  pumpkin, 

The  dearly  loved  minee  meat, 

The  joy  of  all,  which  my  boyhood  days  knew. 


—F.J.  N. 


PIE    CRUST. 

One  cup  of  lard  or  part  butter,  three  cups  flour,  one  tea- 
spoon salt,  one  scant  teacup  ice  water. 

MRS.  S.  MANDEVILI^E. 

CHOCOLATE    PIE. 

One  pint   sweet   milk,  two   heaping   tablespoons   grated 

sweet  chocolate,  one-half  small  cup  sugar,  three  eggs  yolks. 

Beat  the  milk  and  chocolate  together,  heat  (not  boil);  take  off 

stove  and  add  sugar  and  yolks;  flavor  with' vanilla;  bake  with 

one  crust.     While  baking,  beat  the  whites  to  a  stiff  froth  with 

tablespoon  powdered  sugar,  spread  over  it  and  return  to  oven 

and  brown  delicately. 

miss  c.  D. 

COCOANUT    PIE. 

One  cup  white  sugar,  butter  size  of  an  egg,  one-half  cocoa- 
nut  grated,  one  tablespoon  flour,  whites  of  three  eggs  beaten 
very  stiff;    one  crust. 

MRS.  j.  R.  B. 

CREAM    PIE. 

Bake  crust  not  to  rich.  Boil  one  pint  milk;  while  boiling 
stir  in  one-half  cup  flour,  one  cup  sugar,  yolks  of  two  eggs 
beaten  well  together,  add  juice  and  grated  rind  of  one  lemon; 
frost  the  top  with  the  whites  well  beaten;   brown  lightly. 

MRS.  A.  R.  EDWARDS. 


48  THE    HOUSEKEEPERS    FRIEND 


VERMONT    LEMON    PIE. 

The  juice  of  three  lemons  and  the  grated  rind  of  one,  four 
cups  coffee  A  sugar,  five  eggs,  beat  the  yolks  well,  then  add 
sugar  and  lemons  and  stir  thoroughly;  beat  the  whites  to  a 
stiff  froth  and  add  to  the  mixture,  with  three  tablespoons  of 
sweet  cream;  bake  with  upper  and  under  crust.  This  rule 
makes  two  large  pies. 

MRS.  J.  W.  CAtKINS. 

IRISH    POTATO    PIE. 

Boil  potatoes;  when  cool,  pass  through  grater.  Little 
more  than  half  pint  of  grated  potato,  three  quarters  of  a  pint 
of  rich  milk,  two  eggs,  butter  size  of  egg,  little  sweet  wine, 
cinnamon  or  nutmeg;   make  very  sweet. 

MRS.  J.  R.  B. 

LEMON    PIE. 

Two  lemons;  grate  off  the  outer  peel,  chop  the  rest  very 
fine.  Put  two  tablespoons  of  corn  starch  in  one  teacup  of  hot 
water  and  boil;  when  cool,  add  two  teacups  of  white  sugar 
and  the  beaten  yolks  of  four  eggs,  then  add  the  chopped  peel 
and  the  juice;  stir  well  together;  bake  until  the  crust  is  done, 
only  one  crust;  beat  the  whites  of  the  eggs  to  a  stiff  froth; 
add  five  tablespoons  powdered  sugar,  stirring  in  well;  pour 
over  the  pie  while  hot.     Set  in  the  oven  to  brown. 

MRS.  STEVENSON. 

JEFF    DAVIS    PIE. 

One  pint  granulated  sugar,  one-half  pint  butter,  creamed 
weil,  three  eggs,  yolks  and  whites  beaten  separately,  flour,  two 
cups  milk,  whites  in  last;    flavor  with  vanilla. 

MRS.  L.  MANSFIELD. 

LEMON    CREAM    PIE. 

Put  one  and  one-half  cups  of  milk  in  double  boiler;  when 
boiling  add  one  teaspoon  cornstarch;  when  thickened  remove 
from  fire  and  mix  with  it  one  cup  sugar,  one  lemon,  one  tea- 
spoon butter,  a  little  salt;  pour  into  a  crust  and  bake.  When 
cool  frost. 

MRS.   HAMMOND. 


THE    HOUSEKEEPERS    FRIEND  49 


LEMON    PIE. 

One  lemon,  one  cup  sugar,  two  eggs,  three  tablespoons  of 
flour,  one  cup  milk.  Grate  the  rind  of  the  lemon;  mix  the 
whole  together,  leaving  out  the  whites  of  the  eggs;  pour  in 
the  milk  last.  Bake  in  a  deep  plate  lined  with  pastry.  Beat 
the  whites  of  the  eggs  to  a  stiff  froth,  sweeten  with  four  table- 
spoons of  sugar,  put  on  top  when  baked,  and  return  to  oven 
and  brown  lightly. 

MISS   E.  T.  SHIPLEY. 

MINCE    PIE. 

Stew  one  package  of  Dougherty's  New  England  Con- 
densed Mince  Meat  with  a  quart  of  water  for  twenty  minutes 
or  until  the  meat  becomes  thick,  and  it  is  then  ready  for  the 
crust.  This  makes  two  delicious  pies,  although  sugar,  fruit 
syrup,  wine  or  vinegar  may  be  added  to  suit  the  taste,  in 
which  case  use  less  water. 

T.  E.  DOUGHERTY. 

YANKEE    PUMPKIN    PIE. 

One  can  pumpkin,  one  pint  rich  milk,  eight  eggs,  one  cup 
brown  sugar,  one  teaspoonful  cinnamon  and  ginger,  a  little 
salt  to  taste. 

MRS.  P. 

STRAWBERRY    PIE. 

Make  enough  dough  (not  to  short)  for  lower  crust  only; 
put  in  strawberries,  peaches  or  blackberries;  sift  a  little  flour 
through  and  sweeten  to  taste;  bake  until  done.  Make  a 
Meringue  with  the  whites  of  two  eggs  and  a  tablespoon  of 
sugar;  pour-over  fruit  when  cold.  In  winter  use  canned  fruit 
or  preserved  gooseberries. 

HARRIET    CAZES. 

MINCE    MEAT. 

Three  pounds  lean  beef,  boil  and  chop,  two  pounds  suet, 
four  pounds  raisins,  four  pounds  currants,  one  pound  citron, 
four  pounds  sugar,  grated  rinds  and  juice  of  three  lemons, 
three  large  tablespoons  cinnamon,  three  grated  nutmegs,  two 
tablespoons  each  cloves  and  mace,  one  quart  boiled  down 
cider,  four  tablespoons  salt,  two  quarts  apples  to  quart  meat. 
Boil  slowly  together  for  nearly  two  hours;  then  pack  in  a  jar 
closely;    put  in  a  cold  place. 

MRS.  A.  R.  EDWARDS. 


50  THE   HOUSEKEEPERS   FRIEND. 

HIGHLAND  BRAND 

EVAPORATED  CREAM 


THE  POPULAR  HI  TABLE  LUXURY. 


belongs  to  the  equipment  of  every  well  appointed  pantry,  even 
in  dairy  districts,  as  it  is  ever  ready  for  use  and  thoroughly 
takes  the  place  of  either  fresh  cream  or  milk  on  the  table,  for 
cooking,  baking,  pastries,  dressings  and  cream  of  all  kinds. 

It  has  special  advantages  tor  seasoning  coffee  and  cocoa, 
as  it  does  not  weaken  the  flavor  of  the  former  like  unprepared 
milk  or  cream  and  makes  a  delicious  blend  with  the  latter. 

It  enables  you  to  prepare  and  serve  ice  cream  on  short 
notice  and  at  a  small  expense. 

For  salad  dressings  and  fruit  it  is  of  a  more  appetizing 
appearance  than  fresh  cream,  as  it  does  not  curdle. 

Delicious  for  oyster  stews,  puddings,  custards,  etc. 

As  it  is  an  absolutely  pure  milk  of  the  best  quality,  produced 
in  model  dairies,  which  are  kept  under  strict  sanitary  regulations, 
as  scrupulous  cleanliness  is  observed  in  its  handling  and  pre- 
paration, and  as  any  deliterious  elements,  which  may  occur  in 
fresh  milk,  are  thoroughly  destroyed  by  a  process  of  steriliza- 
tion, Highland  Evaporated  Cream  is  fit  for  use  on  the  table  of 
any  "gentlemen."  To  convince  yourself  you  should  see  our 
canning  kitchen   which   we   take   pride  in  showing  to  visitors. 

The  high  sanitary  value  of  our  product  commends  it 
specially  as  a  food  for  infants. 

Helvetia  JUilH  Qofidefisifi^  Qo., 

HIGHLAND,  ILL. 


THE    HOUSEKEEPERS    FRIEND  51 


PUDDINGS. 


"And  solid  pudding  against  empty  praise." 


HOLLOAV    BLOCK    OF    ICE     TO     SERVE     PUDDINGS, 

CREAMS,    ETC. 

First  have  your  ice  sawed  the  desired  shape,  then  fill  the 
mold  in  which  the  pudding  is  to  be  packed  with  boiling  water, 
and  place  it  upon  the  ice  until  it  has  hollowed  out  a  place  suf- 
ficiently deep  enough  to  support  it.  Cover  a  platter  with  ferns 
as  gracefully  as  possible  and  set  the  block  upon  it.  When 
time  to  serve  immerse  the  mold  of  pudding  in  cold  water  to 
loosen  it,  remove  the  cover,  insert  and  stand  in  the  hollowed 
space. 

MRS.  H. 

APPLE    BUTTER    PUDDING. 

One  pint  rich  milk,  two  cups  flour,  four  eggs,  one  tea- 
spoonf  nl  salt,  one-half  teaspoonful  soda  dissolved  in  hot  water. 
Peel  and  core  eight  apples  carefully,  cut  them  up,  spread  over 
bottom  of  dish.     Bake  one  hour  and  serve  hot  with  sweet  sauce. 

J.  R.  B. 

APPLE    MERINGUE    PUDDING. 

One  pint  stewed  apples,  three  eggs,  one-half  cup  white 
sugar,  one  teaspoonful  butter,  one  teaspoonful  nutmeg  and 
cinnamon  mixed ;  sweeten  and  spice,  and  while  the  apple  is 
still  very  hot,  stir  in  the  butter,  and  a  little  at  a  time  the  yolks; 
beat  all  light,  pour  into  a  buttered  dish  and  bake  ten  minutes; 
cover  without  taking  from  the  oven,  with  a  meringue  made  of 
the  beaten  whites,  two  tablespoonfuls  of  sugar  and  bitter  al- 
mond flavoring;   brown  very  slightly.     Eat  cold  with  cream. 

MISS     HARRIET     CAZES. 


52  THE    HOUSEKEEPERS    FRIEND 


BREAD    PUDDING. 

One  pint  milk,  two  eggs  well  beaten,  two  slices  of  bread 
well  buttered  and  cut  into  small  squares  (cut  off  the  crust), 
one-half  cup  cocoanut;  flavor  with  nutmeg;  sweeten  to  taste; 
mix  all  together  and  bake.  Eat  with  sauce.  This  quantity  is 
enough  for  four  persons. 

MRS.   R.  ROBINSON. 

CAKE    PUDDING. 

Three  cups  flour,  one  cup  sour  milk,  one  cup  molasses, 
one  cup  fruit,  one-half  cup  butter,  one  teaspoon  soda,  a  little 
salt.     Steam  three  hours  and  serve  with  lemon  sauce. 

MISS   MINNIE   GOODENOUGH. 

CHERRY    TAPIOCA    PUDDING. 

One  cup  of  tapioca  washed  and  soaked  over  night.  In  the 
morning  boil  in  double  boiler  until  free  from  lumps,  it  takes 
about  two  to  three  hours;  add  one  cup  of  sugar  and  one  tea- 
spoonful  vanilla;  stone  one  quart  of  cherries  and  sweeten; 
stir  the  cherries  into  the  tapioca  just  before  serving.  Serve 
with  cream  and  sugar.     Very  nice  cold. 

MRS.  DR.  BOYNTON. 

COTTAGE    PUDDING. 

One  egg  well  beaten,  one  cup  of  sugar,  one  cup  of  sweet 
milk,  three  tablespoonfuls  of  melted  butter,  one  and  one-half 
teaspoonfuls  of  Dr.  Price's  baking  powder,  two  cups  of  flour; 
bake  forty  minutes.     To  be  eaten  with  sauce. 

Sauce  for  pudding: — One  cup  sugar,  one-half  cup  butter, 

one-half  teaspoonful  salt,  one  tablespoonful  flour;  pour  on  three 

cups  of  boiling  water,  let  it  boil  a  few  minutes;    flavor  with 

lemon  or  vanilla. 

miss  teare. 

DANISH    PUDDING. 

Two  cups  of  bread  crumbs,  one  cup  sweet  milk,  two  table- 
spoons sugar,  one  tablespoon  butter,  two  teaspoons  baking 
powder,  yolks  of  two  eggs.  Stir  together  and  bake  one-half 
hour;  then  spread  with  jelly  and  the  whites  of  the  eggs  beaten 
with  sugar,  and  return  to  bake  brown. 

MISS    DORA    MATTESON. 


THE   HOUSEKEEPERS   FRIEND  53 


DATE    PUDDING. 

Six  ounces  suet,  six  ounces  bread  crumbs,  six  ounces  sugar, 
three  eggs  beaten  separately,  two  teaspoonfuls  cinnamon,  one- 
half  or  three-quarter  pound  stoned  dates.  Beat  the  sugar  and 
eggs  together,  stir  in  the  other  ingredients  and  steam  two 
hours. 

Sauce: — Beat  into  the  yolks  of  three  eggs  enough  pulver- 
ized sugar  to  thicken,  then  stir  in  the  whites  of  the  eggs 
beaten  to  a  stiff  froth 

MRS.  D.  SAUER. 

FIG    PUDDING. 

One  pound  figs  chopped  fine,  one   cup  bread  crumbs,  one 

cup  flour,  one  cup  chopped  suet,  one  cup  molasses  mixed  with 

tablespoon  of  soda,  one  cup  sour  milk,  three  well  beaten  eggs, 

,one  teaspoonful   salt;    steam    two  and  one-half  hours.     Serve 

with  sauce. 

Sauce: — One  cup  brown  sugar,  one  tablespoonful  corn- 
starch, one-half  cup  butter,  yolks  of  two  eggs;  stir  to  a  cream. 
Beat  the  whites  to  a  stiff  froth  add  the  other  ingredients,  place 
over  a  tea  kettle  and  add  one-half  cup  boiling  water;  stir  well 

while  boiling.     Flavor  with  lemon. 

miss  lillian  Mclaughlin. 

ENGLISH    PLUM    PUDDING. 

Two  pounds  seeded  raisins;  two  pounds  currants,  one 
pound  beef  suet  chopped  fine,  six  eggs,  two  pounds  sugar,  one- 
half  pound  citron,  two  nutmegs,  one  pint  milk,  a  few  bread 
crumbs  and  three  cups  flour;  put  in  tin  pan  well  greased;  boil 
ten  hours. 

MRS.  j.  \v.  steal. 

ENGLISH    PLU3I    PUDDING.  M 

Two  slices  Baker's  bread;  soak  in  one  pint  sweet  milk,  one 
tea  cup  of  molasses,  one  egg  one  half  teaspoonful  cloves,  cin- 
namon, allspice  and  mace  each,  one-half  nutmeg,  one-quarter 
teaspoon  of  baking  soda,  one-half  pound  suet  chopped  fine, 
one  pound  raisins,  one-half  pound  currants,  two  ounces  citron 
and  one  pound  flour;  beat  well  and  steam  five  hours. 

MRS.   RICH. 


( 


54  THE   HOUSEKEEPERS   FRIEND 


FLOATING    ISLAND. 

Put  into  a  sauce-pan  one  quart  milk  and  set  over  moder- 
ate fire.  When  scalding  hot  add  the  whites  of  three  eggs 
beaten  stiff;  stir  briskly  a  few  seconds  and  remove  them  from 
the  milk.  Have  ready  the  yolkb  beaten  to  a  cream  with  four 
tablespoons  of  sugar  and  one  heaping  tablespoon  of  flour;  .stir 
until  well  thickened;  then  turn  into  a  dish  and  flavor  with  a 
teaspoon  of  vanilla.  When  cold  add  the  whites  to  the  top 
without  stirring.     Set  on  ice  until  ready  for  use. 

MRS.   J.   A.   COLEMAN, 

STEAMED  GRAHAM  PUDDING. 

Two  cups  Graham  flour,  one  cup  molasses,  one  cup  sweet 
milk,  one  tablespoon  soda,  one  teaspoon  salt,  one  teaspoon  all- 
spice, one-half  cup  raisins  stoned  and  chopped;  one  and  one- 
half  hours  to  steam. 

Sauce  for  above: — To  one-half  cup  butter  and  one  cup 
sugar  stirred  to  a  cream,  add  two  tablespoons  milk  and  let  just 
come  to  a  boil;  stir  quickly  and  take  from  the  fire.  Should  be 
a  perfect  foam. 

MRS.   S.   MANDEVILLE. 

KISS    PUDDING. 

Boil  one  quart  milk;  stir  into  it  four  tablespoons  of  corn- 
starch dissolved  in  a  little  milk,  four  tablespoons  sugar  and 
yolks  of  four  eggs,  Beat  the  whites  of  the  eggs  and  add  tea 
cup  pulverized  sugar:  spread  on  top  and  brown  lightly.  Serve 
with  cream. 

MRS.   SMITH. 

INDIAN    PUDDING. 

Boil  one  quart  milk;  while  boiling  stir  in  a  small  cup  corn- 
meal  and  a  teaspoon  salt;  when  cool  beat  three  eggs,  sugar  to 
taste,  also  spices  ginger  and  cinnamon,  one-half  cup  raisins, 
a  little  bit  butter  on  top;  stir  these  in  pudding  dish,  then  add 
one  pint  cold  milk;  bake  two  hours. 

^  MRS.    A.   R.   EDWARDS. 

ICED    CHERRY   PUDDING  WITH  WHIPPED  CREAM. 

For  the  medium  size  molds  of  iced  cherry  pudding  use  a 
quart  of  Morella  cherries,  which  are  very  juicy  and  sour. 
Meanwhile  put  a  pound  of  granulated  sugar  over  the  fire,  with 
a  gill  of  cold  water  and  let  it  boil.  When  the  cherries  are 
stoned,  put  them  into  the  sugar  and  boil  them  jvst  tender 
only  for  a  few  minutes,  but  do  not  let  them  break.     After  ad- 


THE    HOUSEKEEPERS    FRIEND  55 


ding  the  cherries  to  the  boiling-  sugar,  stir  two  heaping  table- 
spoons of  corn  starch  with  a  cup  nearly  full  of  cold  water,  stir 
that  into  the  cherries  and  stir  the  mixture  often  enough  to 
prevent  burning  until  it  has  boiled  sufficiently  to  thicken. 
Upon  cooling,  pour  it  into  moulds  wet  with  cold  water  and 
place  it  where  it  will  cool;  then  put  it  next  the  ice  to  become 
entirely  cold.  Serve  it  turned  from  the  molds  within  a  border 
of  cold  whipped  cream. 

MISS  ELLA  S.  WAIDNER. 

PEACH    DUMPLINGS. 

Make  a  light  baking  powder  biscuit  dough  and  roll  quite 
thin;  cut  in  squares  about  four  inches;  place  in  each  square 
two  halves  of  canned  peaches,  one  tablespoon  sugar,  small 
piece  of  butter  and  a  little  juice  of  the  fruit;  pinch  the  corners 
together  and  place  in  pudding  dish,  the  corners  and  edges 
underneath;  cover  them  with  boiling  hot  water;  add  to  the 
water,  butter,  sugar  and  juice  from  the  canned  fruit,  and  bake 
about  twenty  minutes  in  hot  oven. 

MRS.  S.  MANDEVILLE. 

RICE    PUDDING. 

One  cup  uncooked  rice,  one  quart  milk  mixed  with  one 
cup  cream,  sugar  to  taste,  a  little  salt  and  cinnamon;  put  in 
oven  to  bake  about  two  honrs,  stirring  occasionally. 

MRS.  W.  C    WYNNE. 

RUSSIA    CREAM    PUDDING. 

Four  eggs,  one  quart  milk,  one  cup  sugar,  one-half  box 
Coxe's  gelatine;  beat  the  yolks  of  eggs  with  sugar,  then  add 
gelatine;  scald  the  milk,  turn  it  on  the  above  mixture,  boil  a 
little  longer  than  custard,  strain,  and  when  nearly  cool,  add 
the  whites  of  the  eggs  beaten  to  a  stiff  froth;  flavor  with  lemon 
or  vanilla  and  turn  into  a  mold  to  cool. 

MISS     NELLIE     MANCHESTER. 

RAISIN    PUFFS. 

One-half  cup  of  butter,  two  tablespoons  of  sugar,  two  eggs, 
one  cup  of  sweet  milk,  two  cups  of  flour,  two  heaping  tea- 
spoons of  Dr.  Price's  baking  powder,  one  cup  of  seeded  raisins 
chopped  fine;  steam  in  cups  one-half  hour,  and  serve  with 
pudding  sauce.     This  will  serve  nine  persons. 

MRS.  CRUMPACKER,  La  Porte,  Ind. 


56  THE    HOUSEKEEPERS    FRIEND. 


SNOW    PUDDING. 

Pour  over  one-half  package  of  Coxe's  gelatine  a  cupful  of 
cold  water,  add  one  and  one-half  cupful  sugar;  when  soft  add 
one  cupful  boiling  water  and  juice  of  one  lemon  then  the 
whites  of  four  eggs;  beat  all  together  until  it  is  white  and 
frothy,  or  until  gelatine  will  not  settle  clear  in  the  bottom  of 
dish  after  standing  a  few  minutes.  Put  in  a  glass  dish;  serve 
with  custard  made  from  one  pint  milk,  yolks  of  four  eggs,  four 
tablespoonfuls  sugar  and  grated  rind  of  lemon;   boil. 

MRS.  J.  B.  HOBBS. 

SUET    PUDDING. 

One-half  cup  suet  chopped  fine,  one-half  cup  N.  O.  molass- 
es, one-half  cup  sour  milk,  one  cup  chopped  raisins,  one-half 
cup  Santa  currants,  one-half  teaspoonful  cloves,  one  teaspoon- 
ful  cinnamon,  one-half  teaspoonful  nutmeg,  one-half  tea- 
spoonful  soda,  flour  to  make  thick;  steam  three  hours;  serve 
with  sauce. 

MISS    TUTTLE. 

SUET    PUDDING. 

One  cup  of  molasses,  one  cup  of  chopped  suet,  one  cup  of 
milk,  one  cup  of  seeded  raisins,  three  and  one-half  cups  of 
flour,  one  tablespoonful  of  soda  dissolved  in  the  molasses. 
Steam  three  hours  and  eat  with  sauce. 

MRS.  GEO.  S.  NORFOLK. 

QUEEN'S    PUDDING. 

One  quart  of  milk;  boil,  and  pour  over  two  and  one-half 
pints  of  bread  crumbs;  the  yolks  of  four  eggs  well  beaten,  a 
heaping  tablespoonful  of  sugar;  put  in  the  oven  and  bake; 
then  add  a  layer  of  preserves,  then  the  whites  of  the  eggs 
beaten  with  a  cupful  of  white  sugar;  put  in  the  oven  and 
brown  lightly. 

MRS.  j.  a.  white 

LIQUID    PUDDING    SAUCE. 

One  cup  sugar,  one  large  tablespoonful  butter,  one  tea- 
spoonful  flour,  one  teaspoonful  flavoring  extract;  mix;  pour 
over  just  enough  boiling  water  to  thicken  slightly;  stir  while 
pouring.     An  egg  may  be  used  instead  of  flour. 

.  MRS.  BALDWIN. 


THE    HOUSEKEEPERS    FRIEND  57 


The  Sham  and  the  Real. 


Every  good  thing  has  its  imiLators,  every  genuine  article 
its  counterfeits.  The  Ammonia  and  Alum  Baking  Powders 
sold  over  the  counters  are  no  more  like  Dr.  Price's  Cream 
Baking  Powder,  than  the  paste  is  like  the  real  diamond,  or  a 
counterfeit  is  like  one  of  the  old  master's  genuine  paintings. 

When  greedy  and  merciless  manufacturers  claim  their 
adulterated  and  harmful  baking  powders  are  as  good  as  Dr. 
Price's,  they  know  they  are  -not  telling  the  truth.  These 
people  know  they  are  destroying  the  stomachs  and  the  com- 
plexion of  the  consumers,  and  there  are  many  grocers  recom- 
mending such  powders  over  their  counters — knowing  same 
tc  be  injurious  and  worthless — simply  to  make~a  large  profit. 

Dr.  Price,  a  concientious  physician,  has  spent  a  lifetime 
in  perfecting  and  popularizing  his  Cream  Baking  Powder, 
the  only  Pure  Cream  Tartar  Powder  now  to  be  obtained. 

Multitudes  of  imitators  all  over  the  land  have  sprung  up, 
not  to  imitate  the  purity  of  Price's  Cream  Baking  Powder, 
but  to  see  how  cheap  they  could  make  their  counterfeits  and 
hoodwink  the  public. 

Some  use  Ammonia  and  others  Alum,  but  all  these  shams 
cry  in  chorus,  "Buy  this,  its  just  as  good  as  Dr.  Price's  and 
much  cheaper. 

Price's  Cream  Baking  Powder  is  the  standard  for  purity 
and  perfection  the  world  over,  and  is  beyond  comparison. 

Dr.  Price  stands  for  Pure  Food  and  a  foe  to  all  shams. 


58  THE    HOUSEKEEPERS    FRIEND. 


CAKES. 


"With  weights  and  measures  just  and  true, 
Oven  of  even  heat, 
Well-buttered  tins  and  quiet  nerve" — 
Success  will  be  complete.'' 


ALMOND    CAKE. 

One  pound  sweet  almonds,  one-half  ounce  bitter  almonds, 
three-fourths  pound  pulverized  sugar,  thirteen  eggs,  rind  and 
juice  of  one  lemon,  two  heaping  teaspoonfuls  corn  starch, 
one-half  teaspoonful  Dr.  Price's  baking  powder;  stir  almonds 
sugar,  lemon  and  yolks  of  eggs;  then  mix  the  whites  well 
beaten;  add  corn  starch,  and  bake  slowly  one  and  one-half 
hours.  MRS.  d.  s. 

ANGEL    FOOD. 

Beat  to  a  stiff  froth  the  whites  of  eleven  eggs,  one  table- 
spoon water,  one-half  teaspoon  salt;  sift  seven-eighths  cup 
flour  three  or  four  times;  one  cup  sugar,  one  spoon  vanilla, 
one  spoon  cream  of  tartar.  Bake  in  tins  that  have  never 
been  used  for  anything  else,  and  do  not  butter  them.  Bake 
not  more  than  one-half  hour  in  moderate  oven,  and  invert  as 
soon  as  removed.  mrs.  w.  f.  levings. 

BRIDE'S    LOAF. 

Stir  to  a  cream  two  cups  powdered  sugar  and  three- 
fourths  cup  of  butter;  add  one  cup  milk,  two  cups  flour  mixed 
well  with  one  cup  corn  starch  and  three  teaspoons  Dr.  Price's 
baking  powder,  whites  of  six  eggs  well  beaten;  flavoring  to 
taste;  bake  in  moderately  heated  oven.  When  cold,  ice  with 
the  whites  of  two  eggs  beaten  stiff  with  powdered  sugar  and 
one  teaspoonful  corn  starch.  mrs.  j.  e.  coleman. 


THE    HOUSEKEEPERS    FRIEND  59 


BLACKBERRY    CAKE 


Five  eggs,  two  and  one-half  cups  sugar,  one  and  one-half 
cups  butter;  mix  well  together,  and  add  two  large  cups  of 
blackberry  jam,  one  cup  buttermilk,  one  dessert  spoonful  soda, 
four  cupfuls  browned  flour,  one  teaspoonful  cloves  (ground) 
one  allspice,  one  tablespoonful  cinnamon,  one  and  one-half 
pound  citron.  miss  clara  devin. 


BUTTERMILK    CAKE. 


Two  cups  sugar,  one  teaspoon  cinnamon,  one  teaspoon 
cloves,  one-half  nutmeg  (grated),  two  cups  buttermilk,  one 
teaspoon  soda,  one  cup  chopped  raisins,  enough  flour  to 
stiffen.  mrs.  n.  haythorn. 


BKOD    TORTE. 


Six  ounces  grated  almonds,  twelve  yolks  of  eggs,  three- 
fourths  pound  sugar,  the  grated  rind  of  a  lemon,  little  less 
than  one  ounce  cinnamon  and  cloves  mixed,  five  ounces  of 
finely  grated  pumpernickel  and  the  whites  of  ten  eggs  beaten 
to  a  stiff  foam.  The  twelve  yolks,  the  almonds  and  sugar 
must  be  stirred  one-half  hour,  then  the  bread  added,  and 
lastly  the  whites  of  the  eggs.  Take  from  one  to  one  and  one- 
half  hours  to  bake,  with  most  heat  underneath  till  it  has 
raised,  with  a  moderate  heat  all  the  time.  (Pumpernickel 
can  be  bought  at  any  bakery.)  mrs.  d.  sauer. 


CHOCOLATE    CAKE. 


One-half  cake  grated  chocolate,  one-half  cup  sweet  milk, 
yolk  of  one  egg;  cook  well  over  hot  water,  and  set  away  to 
cool;  two  eggs,  three-fourths  cup  milk,  three-fourths  cup  but- 
ter, one  and  one-half  cup  sugar;  put  together  and  stir  in  the 
cold  chocolate,  adding  two  cups  flour  and  one  even  tea  spoon 
soda  dissolved  in  milk.     This  makes  a  very  large  cake. 

MRS.  JANE  WICK. 


6o  THE    HOUSEKEEPERS    FRIEND 


CHOCOLATE    CREAM    CAKE. 

Two  cups  sugar,  one  cup  butter,  one  cup  milk,  one  cup 
corn  starch,  two  cups  flour,  whites  of  six  eggs,  one  teaspoon 
soda,  two  teaspoons  cream  tartar;  rub  butter  and  sugar  to  a 
cream;  add  eggs  well  beaten;  put  in  corn  starch  dissolved  in 
milk,  then  the  flour,  and  last  the  soda  and  cream  tartar  in  a 
little  milk;  stir  well;  cook  in  long  flat  pan.  When  cold  cover 
with  this  cream:  Three  cups  granulated  sugar,  one  cup  milk; 
boil  ten  minutes;  beat  until  cold,  then  put  on  cake  and  allow 
to  cool;  melt  one-fourth  cake  chocolate  (grate  and  put  in  pan 
over  steam),  and  spread  over  top  of  cream;  cut  in  squares 
when  cold.  mrs.  d.  sauer. 


CHARLOTTE    POLONAISE. 

Make  three  thick  layers  of  cake,  one  gold,  flavored  with 
lemon,  and  two  silver,  with  almond.  Make  the  cream  as  fol- 
lows: One  and  one-half  pints  milk  or  cream;  put  over  water; 
add  the  yolks  of  six  eggs  well  beaten,  with  two  tablespoons 
arrow-root.  When  cooked,  divide  in  two  parts;  to  one  part 
add  two  tablespoons  pulverized  sugar,  six  tablespoons  grated 
chocolate,  one-fourth  pound  crushed  macaroons  or  cocoanut; 
to  the  second  add  one  dozen  bitter  almonds  and  six  dozen 
sweet  almonds,  blanched  and  split;  one  ounce  citron  sliced 
thin,  four  tablespoons  pulverized  sugar,  one  teaspoon  rose; 
color  with  cochineal  coloring.  Put  the  cakes  together  thus: 
First,  a  white  cake  with  chocolate  cream;  then  a  yellow  cake 
with  rose  cream;  then  white  cake  covered  with  the  following: 
Icing,  made  as  follows:  Whites  of  four  eggs  beaten  with  one 
pound  of  pulverized  sugar;  add,  by  degrees,  one  pound  sweet 
almonds  beaten  to  a  paste  with  rose  water;  when  nearly  dry, 
finish  with  a  plain  white  icing  over  top  and  sides.  Procure 
the  almonds  ready  shelled.  mrs.  e.  durand. 


COFFEE    CAKE. 

Three  eggs  well  beaten,  one  cup  molasses,  one  cup  sugar, 
one  cup  butter,  one  cup  chopped  rasins,  one  cup  currants,  one 
cup  cold  strong  coffee,  five  cups  flour,  one  teaspoon  soda,  one 
teaspoon  cinnamon,  one  teaspoon  cloves,  one  teaspoon  nut- 
meg, a  little  salt.  Bake  in  slow  oven  from  one  and  one-half 
to  two  hours.  miss  emma  schwingel. 


the  housekeepers  friend  6i 


DOLLY    VARDEN. 

One  heaping  cup  butter,  two  heaping  cups  sugar,  four 
eggs,  two  and  one-half  cups  flour,  two-thirds  cup  milk,  two 
teaspoons  Dr.  Price's  baking  powder;  put  one-half  of  this 
mixture  in  a  pan,  add  one  tablespoon  of  molasses,  one  large 
cup  raisins,  stoned  and  chopped;  one-fourth  pound  citron 
sliced  fine,  one  teaspoon  cinnamon,  one-half  teaspoon  cloves 
and  allspice  each;  grate  in  a  little  nutmeg;  add  one  teaspoon 
flour.  This  makes  three  layers.  For  filling:  One  pound 
raisins  and  one-half  pound  figs  chopped  fine;  mix  with  jelly; 
water  may  be  used,  mrs.  sauer. 

DELICATE    CAKE. 

Two  cups  sugar,  three-fourths  cup  butter,  three-fourths 
cup  milk,  three  cups  flour,  whites  of  six  eggs,  two  and  one- 
half  teaspoonfuls  Dr.  Price's  baking  powder;  flavor  with 
vanilla.  mrs.  e.  s.  smith, 

FRUIT  CAKE  WITHOUT  BUTTER,  EGGS  OR  MILK. 

One  pound  of  fat  salt  pork,  two  pounds  of  raisins,  one 
pound  of  English  currants,  one-fourth  pound  of  citron,  one 
pint  of  molasses,  one  pint  of  boiling  water,  one  cup  of  dark- 
brown  sugar,  one  tablespoon  each  of  allspice,  cinnamon,  mace, 
cloves;  one  grated  nutmeg,  and  one  tablespoon  of  saleratus. 
Chop  the  pork  until  it  is  the  same  as  lard,  then  pour  the  boiling 
water  over  it,  only  saving  enough  to  dissolve  the  soda;  then 
add  the  sugar,  molasses  and  other  ingredients,  with  the 
exception  of  the  fruit,  which  should  be  added  the  last  thing. 
Seed  the  raisins,  slice  the  citron  and  wash  and  dry  the  cur- 
rants, and  roll  in  flour  before  stirring  in  the  cake;  it  should 
be  stirred  as  stiff  as  an  ordinary  fruit  cake;  bake  one  hour. 
This  will  make  four  loaves,  and  will  keep  as  long  as  any  fruit 
cake.  mrs.  k.  graham. 

FRUIT    CAKE. 

Two  pounds  seeded  raisins,  two  pounds  currants,  ten 
eggs,  one  pound  light  brown  sugar,  three-fourths  pound  but- 
ter, four  and  one-half  cups  flour,  one  grated  nutmeg,  one 
pound  citron,  large  glassful  peach  syrup;  beat  sugar  and  but- 
ter to  a  cream;  stir  the  flour  with  the  fruit;  mix  all  together; 
add  three  teaspoonfuls  Dr.  Price's  baking  powder. 

MRS.  J.   W.  STEAD. 


62  THE    HOUSEKEEPERS    ERIEND 


FRUIT    POUND    CAKE.  v 

One  pound  of  sugar,  one  pound  of  currants,  one  pound  of 
butter,  eight  eggs,  one-fourth  pound  of  citron,  a  small  tea- 
spoonful  of  cinnamon  and  allspice,  three  heaping  teaspoonfuls 
of  Dr.  Price's  baking  powder,  one  cup  of  milk,  enough  flour 
to  make  stiff;  bake  in  a  slow  oven  from  an  hour  and  a  quarter 
to  two  hours,  MRS.  chas.  cox. 


HASH    CAKE. 

Two  cups  pulverized  sugar,  one  half  cup  butter  beaten 
to  a  cream;  add  one-half  cup  milk,  two  and  one-half  cups 
flour,  two  and  one-half  teaspoons  Dr.  Price's  baking  powder, 
whites  of  eight  eggs;  bake  in  jelly  tins.  For  filling,  make 
boiled  frosting  of  one  and  one-half  cups  sugar  moistened  with 
a  little  cold  water,  whites  of  three  eggs;  add  one  cup  hickory 
nuts  and  one  cup  raisins  chopped  fine,  mrs.  d.  sauer. 

GOLD    CAKE. 

Two  cups  of  sugar,  one-half  cup  of  butter,  yolks  of  five 
eggs  and  whites  of  three,  three  cups  of  flour,  one-half  cup  of 
cornstarch,  four  teaspoons  of  Dr.  Price's  baking  powder,  one 
cup  of  sweet  milk;  flavor  to  taste,  and  bake  in  slow  oven. 

F.   A.  M. 


JERSEY    FRUIT    CAKE. 

One  and  one-half  teacups  sugar,  one-half  teacup  butter, 
one-half  teacup  sour  milk,  two  and  one-half  teacups  flour,  two 
teaspoonfuls  Dr.  Price's  baking  powder,  one  pound  raisins, 
one  pound  currants,  one-fourth  pound  citron,  four  eggs. 

MRS.   ROUNSAVELL. 

LADY'S    CAKE. 

Three-fourths  cup  butter,  two  cups  sugar,  one-half  cup 
milk,  three  cups  flour,  one  teaspoonful  Dr.  Price's  baking 
powder  sifted  with  the  flour;  whites  of  six  eggs  beaten  to  a 
froth;  flavor  with  bitter  almond.  mrs.  i.  a.  jones. 


THE    HOUSEKEEPERS    FRIEND  63 


MINNEHAHA    CAKE. 

One  and  one-half  cups  granulated  sugar,  one  half  cup  but- 
ter stirred  to  a  cream,  whites  of  six  eggs  or  three  whole  eggs, 
two  teaspoons  cream  tartar  stirred  in  two  heaping  cups  sifted 
flour,  one  teaspoon  soda  in  half  cup  sweet  milk;  bake  in  three 
layers.  For  filling  take  a  tea  cup  sugar  and  a  little  water 
boiled  together  until  it  is  brittle  when  dropped  in  cold  water; 
remove  from  stove  and  stir  quickly  into  the  well  beaten  white 
of  an  egg;  add  to  this  a  cup  of  stoned  raisins  chopped  fine,  or 
a  cup  of  chopped  hickory  nut  meat  and  place  between  layers 
and  over  tops. 

MRS.  d.  sauer. 

NUT    CAKE. 

One  and  one-half  cups  sugar,  three-fourths  cup  butter,  one 
cup  meats  of  nut  desired  (chopped),  three-fourths  cup  milk, 
three  and  one-half  cups  flour,  whites  of  five  eggs,  three  tea- 
spoonfuls  Dr.  Price's  baking  powder.  mrs.  j.  w.  stead. 

1-2-3-4    CAKE. 

One  cup  butter,  two  cups  sugar,  three  cups  flour,  four  eggs, 
one  cup  sweet  milk,  three  teaspoons  Dr.  Price's  baking  pow- 
der, one  spoon  lemon  extract;  bake  one-half  in  two  layers, 
and  add  to  other  half  one-third  spoon  of  allspice,  one-half 
spoon  of  cinnamon,  two-thirds  spoon  of  cloves,  raisins,  two- 
thirds  cup,  seed  and  chop;  frost.  miss  joa  riddell. 

SCOTCH    CAKE. 

Two  pounds  butter,  four  pounds  flour,  one  pound  sugar; 
rub  thoroughly  till  it  comes  to  a  dough;  ^roll  out  about  one 
and  a  half  inches  thick,  pinch  the  edges,  put  in  flat  pan,  and 
bake  twenty  minutes.  mr.  fraser. 

IMPROVED    SUNSHINE    CAKE. 

The  whites  of  seven  eggs,  yolks  of  five,  one  cup  of  granu- 
lated sugar,  two-thirds  cup  of  flour,  one-third  teaspoon  cream 
tartar,  a  pinch  of  salt;  sift,  measure  and  set  aside  flour;  also 
sugar.     Beat  yolks  thoroughly;  then  beat  whites;  after  beating 


64  THE     HOUSEKEEPERS     FRIEND 


a  little,  add  the  cream  of  tartar  and  beat  very  stiff;  stir  ia 
sugar  lightly,  then  the  yolks,  then  add  flour.  Put  in  tube  pan 
and  in  the  oven  at  once;  bake  from  thirty-five  to  fifty  minutes. 

MRS.  D.  SAUER. 


SNOW    BALL,    CAKE. 

One  cup  white  sugar,  half  cup  butter,  whites  of  five  eggs, 
one  and  one-half  teaspoonfuls  Dr.  Price's  baking  powder, 
flour  enough  to  make  a  batter;  bake  in  patty  pans. 

MISS.   TUTTLE. 


SPONGE    CAKE. 

Six  eggs  beaten  well,  three  cups  powdered  sugar,  four 
cups  flour,  one  cup  water,  one  teaspoonful  Dr.  Price's  baking 
powder,  the  grated  rind  and  juice  of  one  lemon. 

MISS  E.  T.  SHIPLEY. 


SNOW    CAKE. 

One-half  teacup  butter,  one  cup  sugar,  one  and  one-half 
cups  flour,  one-half  cup  sweet  milk,  whites  of  four  eggs,  one 
teaspoon  Dr.  Price's  baking  powder;  flavor  with  lemon. 

MRS,  W,  F.  LEVINGS. 


STRAWBERRY    SHORTCAKE. 

One  pint  flour,  one  cup  lard;  add  a  tablespoonful  of  salt; 
mix  with  cold  water  enough  to  make  stick  together;  work  it 
very  little  (enough  to  roll);  put  in  jelly  tins  and  bake;  take 
from  oven  and  butter  while  hot;  place  fruit  between  layers; 
add  sugar  to  taste.  Any  canned  berries  may  be  used  instead 
of  strawberries.  mrs.  geo.  barker. 


SPICE    CAKE. 

One  cup  sugar,  half  cup  butter,  half  cup  sour  milk,  two 
eggs  well  beaten,  half  teaspoonful  soda,  one  teaspoonful  each 
of  spices.  f.  a.  ic. 


THE  HOUSEKEEPERS   FRIEND 


WHITE    CAKE. 

Two  cups  white  sugar,  half  cup  butter,  one  cup  milk, 
three  cups  flour,  two  teaspoons  Dr.  Price's  baking  powder, 
whites  of  five  eggs  beaten  stiff,  flavoring  to  taste;  bake  in 
slow  oven  one  hour.  miss  fannie  mc  laughlin. 

WHITE    FRUIT    CAKE. 

One  cup  butter,  two  cups  sugar,  one  cup  milk,  three  and 
one-half  cups  flour,  whites  of  five  eggs,  two  teaspoons  baking 
powder  (Dr.  Price's),  one-half  pound  almonds,  blanched  and 
chopped,  one  cocoanut  grated,  one  pound  citron,  chopped  fine; 
mix  the  fruit  with  a  little  flour. 

MRS,  GEO.  DUNHAM. 

WOOLY    CAKE. 

One  cup  butter,  one  cup  brown  sugar,  one  cup  molasses, 
one  cup  sour  milk,  four  eggs,  two  tablespoons  vinegar,  one 
teaspoon  soda,  one  cup  chopped  raisins  dredged  with  flour, 
three-quarters  cup  flour. 

MRS.  GEO.  P,  POWER. 

YELLOW    CAKE. 

Take  yolks  of  three  eggs,  one  cup  sugar,  five  tablespoons 
melted  butter,  one  cup  new  milk,  one  teaspoon  cream  tartar, 
one-half  teaspoon  soda,  two  cups  flour;  sift  flour,  cream  tartar 
and  soda  together;    flavor  with  vanilla. 

MISS   NELLIE   MANCHESTER. 

MACAROONS. 

Soak  one-half  pound  almonds  in  hot  water  until  the  skins 
rub  off  and  pound  fine;  beat  whites  of  three  eggs  stiff  with 
one-half  pound  white  sugar,  add  the  almonds,  drop  on  paper, 
sprinkle  sugar  over  and  bake. 

MRS.  GEO.  B.  DUNHAM. 

CREAM    PUFFS. 

Melt  one-half  cup  of  butter  in  one  cup  hot  water;  while 
boiling  stir  in  one  cup  flour;  remove  from  fire,  and  when  cool 
stir  in  three  eggs,  one  at  a  time,  without  beating;  drop  in 
tablespoonful  on  buttered  pan  and  bake  twenty-five  minutes 
in  moderate  oven.  mrs.  w.  heywood. 


66  THE    HOUSEKEEPERS    FRIEND 


CREAM    FOR    PUFFS. 

One-half  pint  milk,  one-half  cup  sugar,  two  teaspoonfuls 

corn  starch,  two  eggs,  flavor  to  taste.     Split  puffs  and  fill  with 

cream.     This  quantity  will  make  eleven  puffs. 

MRS.  hevwood, 

WHITE    LAYER    CAKE. 

Two  cups  sugar,  whites  of  four  eggs,  four  tablespoonfuls 
melted  butter,  one  cup  milk,  two  and  three-quarter  cups  flour, 
two  tablespoonfuls  Dr.  Price's  baking  powder,  flavor  with 
vanilla. 

MRS.  E.  S.  SMITH. 

L.AYER    CAKE. 

In  which  any  kind  of  filling  may  be  used.  One  and  one- 
half  cups  sugar,  one-half  cup  butter,  one-half  cup  milk,  two 
and   three-quarter   cups   flour,  two   teaspoonfuls   Dr.  Price's 

baking  powder,  three  eggs  well  beaten. 

MRS.  e,  s. 


THE    HOUSEKEEPERS    FRIEND  67 

(^DERSO/4    aRT    CO., 

Wholesale  and  "Retail 

PICTURES   AND    FRAMES, 

Fine    Gold    Work    A    Specialty. 

172  NORTH  CLARK  ST.,  -         CHICAGO. 

PARIS    FLORAL   CO., 

Wedding  and  Table  Decorations. 

Orders  for  Weddings,  Parties,  Sec,  promptly  attended  to. 
TELEPHONE    4858.  189    N.    CLARK    ST. 


68  THE    HOUSEKEEPERS    FRIEND 


CAKE    FILLINGS. 


BOILED    ICEING. 

Two  cups  of  white  sugar,  one-half  cup  of  cold  water;  place 
on  stove  and  let  boil  five  minutes;  when  syrup  is  ready,  have 
the  white  of  one  egg  beaten  stiff;  then  stir  syrup  into  the  egg, 
stir  slowly  at  first.  If  icing  is  too  thin,  place  the  last  of  syrup 
on  stove  and  let  it  get  thicker  before  adding  to  egg;  if  too 
thick,  thin  it  with  a  little  hot  water. 

F.  A.  M. 

ALMOND    NOUGAT    FILLING. 

One  pound  sweet  almonds,  blanched  and  chopped,  one  cup 
sour  cream,  one  cup  sugar,  flavor  with  vanilla;  beat  all  to- 
gether and  spread  between  layers. 

MRS.  currey. 

ALMOND    FILLING. 

Whip  thick  cream,  sweeten  a  little;  add  chopped  almonds 
or  other  nut  meats;   mix  well  and  spread. 

MRS.  OWEN. 

CARAMEL     FILLING. 

Three  cups  light  brown  sugar,  three-quarters  cup  butter, 

one-half  cup  cream,  one  teaspoon  vanilla;   stir  well  and  boil 

in  double  pail  fifteen  minutes;  take  from  stove  and  beat  until 

cold;   spread  between  layers. 

s.  c. 

CARAMEL    FILLING. 

Three  cups  brown  sugar,  quarter  cup  water;  boil  until  it 
hairs;  add  one-half  cup  cream,  one  tablespoon  vanilla,  one- 
half  cup  butter;   boil  all  for  ten  minutes. 

MRS.  J.  BUEIvE. 


THE  HOUSEKEEPER'S  FRIEND.  69 


CREAM    FILLING. 

One  pint  milk,  two  tablespoons  corn  starch,  yolks  of  two 
eggs,  three  tablespoons  sugar,  flavoring  to  taste;  boil  until 
thick. 

MRS.  A.  R.  EDWARDS. 

CHOCOLATE    FILLING. 

Two  cups  grated  chocolate,  one  cup  sugar,  one  cup  water, 

small  piece  of  butter;   boil  until  it  begins  to  thicken;   flavor 

with  vanilla. 

MRS.  e.  s. 

FIG    FILLING. 

One-half  pound  figs  chopped  fine,  quarter  pound  almonds 
chopped  fine;  add  one  large  cup  water  with  half  cup  sugar; 
cook  until  it  thickens  somewhat.  Put  in  filling  when  nearly 
cold. 

MRS.  J.  W.  STEAD. 

FIG    FILLING,    WITHOUT    ALMONDS. 

One-half  pound  figs  chopped  fine,  one  cup  water,  one-half 
cup  sugar;   cook  until  soft  and  thickens. 

MRS.  e.  s. 

ICE    FILLING. 

Three  cups  sugar,  water  enough  to  moisten;  boil  to  a 
thick  syrup;  whites  of  three  eggs  well  beaten;  pour  the  boil- 
ing syrup  over  the  beaten  whites  slowly,  and  while  pouring 
beat  very  fast;   add  vanilla  and  beat  until  cold. 

MRS.  GEO.  NORFOLK. 

ICE    CREAM    FILLING. 

Four  cups  sugar,  boiled  in  a  pint  of  water  until  it  ropes, 
then  pour  it  on  the  whites  of  four  eggs  beaten  stiff;  when  al- 
most cold  add  half  a  small  teaspoonful  citric  acid;  stir  well 
until  cold;   flavor  with  vanilla. 

MRS.  R.  ROBINSON. 


70  THE    HOUSEKEEPERS    FRIEND 


LEMON    JELLY    FILLING. 

Grate  the  rind  of  one  lemon;  add  juice  and  large  spoon- 
ful of  water,  one-half  cup  sugar,  butter  size  of  walnut,  one 
egg;  beat  all  and  let  boil  a  few  minutes. 

F.  A.  M. 


ORANGE    FILLING. 

Boil  to  a  syrup,  one  cup  sugar,  four  tablespoonfuls  water; 
add  the  well  beaten  whites  of  two  eggs;  beat  until  somewhat 
cool,  then  add  the  grated  half  of  peel  and  pulp  of  orange. 

N.  j.  F. 

RAISIN    FILLING. 

One  cup  chopped  seeded  raisins,  one  cup  chopped  nuts, 
one  cup  sugar  dissolved;  stir  in  raisins  and  nuts  while  boiling, 
white  of  one  egg,  beaten  and  stirred  in  when  taken  off  the 
stove. 

MISS  EMMA   H.   SMITH. 


ROCKY    MOUNTAIN    FILLING. 

One  fresh  cocoanut,  one  cup  raisins,  quarter  pound  citron, 
one-half  pound  almonds,  one  pound  dates,  six  large  figs,  one- 
half  cup  currants;  make  a  thin  icing  of  whites  of  three  eggs 
and  two  cups  sugar;  ice  both  sides  of  each  of  your  layers. 
Prepare  the  fruit  as  follows:  Grate  the  cocoanut,  take  one- 
third  of  the  almonds,  blanched,  and  chop  fine  with  all  of  the 
fruit,  mix  with  a  small  part  of  the  cocoanut  after  icing  the 
cakes,  spread  the  mixture  with  each  layer  and  sprinkle  with 
cocoanut;  on  the  top  layer  spread  fruit  and  use  the  whole  al- 
monds for  decoration,  sprinkling  with  the  cocoanut. 

MRS.  REICHELT. 


YELLOW    FROSTING. 

Yolks  of  three  eggs  beaten  light,  with  one  and  one-half 
cups  sugar,  flavor  with  vanilla.  A  tablespoon  of  sweet  cream 
or  one  of  vinegar  will  prevent  crumbling. 

MRS.  OWENS. 


THE     HOUSEKEEPERS     FRIEND. 


II 


COOKIES. 


HOUND'S    EARS    OR    MAGIC    PASTRY. 

Two  tablespoonfuls  of  white  powdered  sugar,  four  ounces 
fine  flour,  two  eggs;  mix  all  together  very  smoothly;  cut  in 
leaf  shape  and  fry  in  lard. 

MRS.  j.  a.  white. 

HERMITS. 

One  cup  sugar,  one-half  cup  molasses,  two-third  cup  of 
currants,  two  eggs,  six  tablespoonfuls  sweet  milk,  one  tea- 
spoonful  cinnamon,  one  teaspoonful  cloves,  one  teaspoonful 
soda,  flour  enough  to  roll. 

MRS.  H.  WUNDERLE. 

VELVET    CAKES. 

Three  cupfuls  of  sugar,  one  cupful  of  butter,  beaten  to  a 
cream;  the  whites  and  yolks  of  six  eggs  well  beaten,  two  table- 
spoonfuls sweet  milk,  one-half  teaspoonful  cream  tartar,  one- 
quarter  teaspoonful  soda  sifted  with  one  pound  corn  starch, 
one  teaspoonful  lemon  juice;   bake  in  patty  pans. 

MISS   MAUD   WILLIAMS. 

CORN    STARCH    PATTIES. 

One  pound  Kingsford  corn  starch,  one  pound  sugar,  one- 
half  pound  butter,  six  eggs,  two  teaspoonfuls  Dr.  Price's  baking 
powder,  extract  of  vanilla;  beat  well  together;  bake  in  patty 
pans.  MRS.  j.  w.  STEAD. 

SUGAR    COOKIES. 

One  cup  sugar,  one  egg  well  beaten,  one-half  cup  butter, 
one-half  teaspoon  soda,  one  teaspoon  cream  of  tartar,  four 
tablespoons  sweet  milk;   roll  soft  and  bake  in  a  quick  oven. 

MISS   MACK. 


72  THE    HOUSEKEEPERS    FRIEND 


GINGER    COOKIES. 

Two  cups  N.  O.  molasses,  one  cup  brown  sugar,  one  cup 
lard,  one  tablespoon  soda,  one-half  cup  boiling  water;  mix 
soft  and  bake. 

lillian  Mclaughlin. 

ALMOND    COOKIES. 

One-half  pound  sugar,  one-half  pound  butter,  four  eggs, 
nine  ounces  flour,  two  teaspoonfuls  Dr.  Price's  baking  powder; 
bake  in  very  thin  sheets;  before  being  put  in  oven,  sprinkle 
with  sugar  and  sliced  almonds.  Almonds  may  be  grated  or 
pounded  if  preferred. 

MRS.  d.  s. 

SOFT    GINGER    BREAD. 

One  cup  molasses,  one  cup  sugar,  one  cup  boiling  water, 
two  eggs,  two  teaspoons  ginger,  one  teaspoon  soda,  three  cups 
flour,  one  cup  butter;  beat  butter,  sugar  and  molasses,  add 
water,  then  eggs  last  of  all. 

MISS  JOA   RIDDELL. 

POOR    MAN'S    SOFT    GINGER    BREAD. 

One  teaspoonful  soda  dissolved  in  one  cupful  of  molas- 
ses; add  two  tablespoonfuls  butter,  one-half  cup  sour  milk, 
one  teaspoonful  ginger,  one  and  one-half  cup  flour. 

MRS,  F.  M.  LAUPEAR. 

CRULLERS. 

One-half  cup  sugar,  one  cup  milk,  two  eggs,  two  teaspoons 
baking  powder,  one  tablespoon  melted  butter,  nutmeg  to  taste; 
fry  in  hot  lard. 

D.  G. 

BREAD    DOUGHNUTS. 

Take  three  cups  bread  dough,  one  Cup  sugar,  one  egg, 
butter  the  size  of  an  egg,  salt;  mix  together  and  set  to  rise. 
When  risen  pull  out  with  the  hands  until  the  dough  is  very 
light;  break  off  pieces  with  the  hands  and  drop  into  hot  lard 
and  fry.     Sprinkle  with  sugar  or  cinnamon. 

MRS.  M.  B.  MILLER. 


THE  HOUSEKEEPERS  FRIEND  73 


4 


Street 
ffailw&y  Qo. 


74  THE    HOUSEKEEPERS    FRIEND 


DESSERTS. 


"They  surfeited  with  honey 

Ana  began  to  loathe  the  taste  of  sweetness; 
Whereof  a  little  is  more 

Than  a  little  is  by  much  to  much." 

— Shakespea  re . 


APPLE    SXOAV. 

Peel,  core  and  quarter  dozen  Spitzenberg  apples;  stew 
gently  with  cup  of  water,  white  sugar  sufficient  to  sweeten, 
and  a  little  cinnamon;  when  reduced  nearly  to  a  pulp,  turn 
into  a  dish.  Make  a  soft  custard  of  one  quart  milk,  yolks  of 
four  eggs,  small  quantity  sugar  and  essence  of  lemon;  when 
cold,  place  over  apples  and  whip  the  whites  of  four  eggs  with 
a  quarter  pound  of  pulverized  sugar  and  heap  lightly  on  top. 

MRS.  j.  R.  B. 


A  SIMPLE    CUSTARD. 

One  quart  milk,  six  eggs,  leaving  out  four  whites  for  frost- 
ing, one  tablespoonfuls  corn  starch,  one-half  cup  sugar,  flavor 
to  taste;  drop  the  whites,  after  beating  well,  into  boiling  wa- 
ter and  cook  a  few  minutes;   put  over  custard. 

MRS.  BALDWIN. 


CHARLOTTE    RURSE. 

One  quart  cream,  white  of  one  egg  whipped  stiff,  sweeten 
and  flavor  to  taste;   pour  over  lady  fingers. 

MRS,  E.  SMITH. 


THE    HOUSEKEEPERS    FRIEND  75 


DATE  SOUFFLE. 

Take  a  heaping  cup  of  dates  or  prunes  (if  prunes,  soak 
about  one-half  hour  in  cold  water),  stone  them,  cut  up  in  small 
pieces,  sprinkle  two  or  three  tablespoons  sugar  over  them. 
Beat  the  whites  of  five  eggs  to  a  stiff  froth  and  sweeten  with 
pulverized  sugar;  mix  all  together  and  bake  a  light  brown. 
Serve  cold  with  whipped  cream  sweetened  and  flavored. 

MISS   FLORA  SAUER. 

DESSERT    TRIFLE. 

Put  a  pint  of  strawberries  or  any  fresh  fruit  in  a  glass 
dish;  sprinkle  with  powdered  sugar;  then  put  a  layer  of  maca- 
roons; pour  over  this  a  custard  made  of  one  quart  of  milk, 
yolks  of  eight  eggs,  one-half  cup  sugar;  heat;  when  cold,  place 
the  beaten  whites  with  a  half  cup  sugar  on  top;  dot  it  with 
currant  jelly  if  desired. 

MRS.  HHvIy. 

DATES    STUFFED. 

Remove  the  stones  from  one  pound  of  fine  dates  by  cut- 
ting sides  open.  Remove  the  shells  and  skin  from  one-half 
pound  almonds;  the  skin  scan  easily  be  rubbed  of  by  first  pour- 
ing boiling  water  upon  the  almond  kernels.  Replace  the  dates 
with  almonds  and  arrange  neatly  on  a  dish,  upon  a  shallow 
dish;  dust  a  little  powdered  sugar  over  them  and  keep  them 
cool  and  dry  until  ready  for  use.  Raisins  can  be  used  the 
same  and  made  a  very  pretty  table  decoration. 

MRS.  d.  sauer. 

PARADISE    HASH. 

One  dozen  fine  large  oranges;  slice  off  the  top  and  scoop 
out  the  inside  and  put  in  bowl;  be  careful  not  to  break  the  skin 
of  the  orange  peel.  Cut  in  small  pieces,  one  dozen  ripe  bana- 
nas; can  slice  pine  apple,  cut  in  small  pieces;  put  them  all  to- 
gether, sweeten  to  taste,  and  then  fill  your  oranges.     Serve 

with  a  spoon. 

MRS.  e.  b.  powers. 

TAPIOCA    CREAM. 

Soak  three  tablespoonfuls  of  tapioca  in  cold  water  over 
night;  boil  with  one  quart  of  milk  in  a  double  pan  ten  min- 
utes; then  add  the  yolks  of  four  eggs  well  beaten  and  a  small 


76  THE    HOUSEKEEPERS    FRIEND 


cup  of  sugar;  remove  from  fire  and  stir  rapidly  for  five  min- 
utes, so  it  will  not  curdle;  flavor  with  vanilla  or  lemon;  pour 
into  a  pudding  dish;  make  a  meringue  of  the  whites  and  a 
teaspoon  of  sugar;  put  on  top;  serve  cold. 

MRS.  J.  H.  SNYDER. 

HEN'S    NEST. 

Make  blanc  mange  and  set  in  egg  shell  to  cool;  cut  lemon 

peel  in  strips  the  size  of  a  straw,  and  boil  in  syrup  of  sugar 

and  water  until  clear;  make  a  custard  and  put  in  glass  dish; 

put  lemon  peel  in  shape  of  nest;  take  the  shells  from  the  blanc 

mange  and  place  them  in  the  center. 

MRS.  d.  s. 

TAPIOCA    JELLY. 

One  cup  of  tapioca,  one  cup  of  sugar  and  one  cup  of  any 
kind  of  jelly.  Soak  the  tapioca  over  night  in  water;  in  the 
morning  boil  in  a  double  boiler  until  done;  then  add  the  sugar 
and  jelly,  stirring  until  thorougly  mixed  together,  and  pour 
in  moulds  to  cool;  when  cool  enough  place  on  the  ice.  Serve 
with  whipped  cream.     Delicious. 

MRS.  K.  GRAHAM, 

PINE    APPLE    SPONGE. 

Soak  one-half  box  gelatine  two  hours  in  one-half  cup  wa- 
ter, to  one  pint  can;  to  half  can  of  pine  apple  add  cup  of  water 
and  one  cup  sugar  (simmer  fifteen  minutes)  add  gelatine  and 
allow  to  remain  on  stove  until  perfectly  dissolved;  then  re- 
move and  place  in  a  basin;  place  in  a  pan  of  cold  water,  add 
the  juice  of  one  lemon;  when  cold,  it  begins  to  thicken,  add 
the  stiffly  beaten  whites  of  four  eggs;  beat  all  together  until 
it  becomes  liquid  enough  to  pour  into  a  mould;  serve  next  day 
with  whipped  cream  or  custard. 

MISS  p. 

TUTTI    FRUTTI    SPONGE. 

Prepare  as  for  pine  apple;  before  beating  add  thirty  Cali- 
fornia grapes,  sliced,  two  small  bananas,  three  or  four  pears, 
one  pint  candied  cherries  or  preserves, (cherries  without  juice) ; 
add  eggs  and  serve  next  day  with  ice  cream  or  whipped  cream. 

MISS  p. 


THE    HOUSEKEEPERS    FRIEND  77 


SPANISH    CREAM. 

One-half  box  of  Coxe's  gelatine  dissolved  in  one  pint  milk 
for  two  and  one-half  hours;  then  add  one  pint  more  cold  vaiYk 
and  set  on  stove  to  scald  (not  boil);  then  add  five  eggs,  beat 
separate  the  whites,  and  add  five  tablespoonfuls  white  sugar 
to  the  yolks,  six  tablespoonfuls  white  sugar  to  the  whites;  stir 
the  yolks  into  the  scalding  milk,  stir  the  whites  in  and  set  over 
night  in  cool  place;  flavor  to  suit  taste. 

c.  DE  vine, 

FRUIT    SALAD. 

Soak  one-half  box  of  gelatine  in  a  little  water  on  the  back 
of  the  stove;  use  fresh  fruits  in  season  and  canned  fruits;  use 
two  or  more  kinds;  put  a  layer  of  one  kind  in  your  mould,  cov- 
er with  sugar,  another  kind  and  sugar,  etc.;  put  the  fruit 
from  the  canned  fruits  in  a  dish;  cover  the  mould  tightly  with 
a  plate,  turn  over  and  drain  the  juice  into  the  dish  of  liquor; 
mix  the  liquor  and  gelatine  thoroughly,  then  pour  over  the 
fruit;  put  in  the  ice  box  to  cool;  two  kinds  of  fruit  may  be 
uesd,  but  a  different  fruit  for  each  layer  makes  a  prettier  and 
delicious  dish. 

MRS.  GEO.  W.  WHEELER. 


FRUIT    GELATINE. 

One-third  of  an  ounce  package  of  gelatine  to  one  pint  of 
liquid,  juice  of  two  lemons  and  two  oranges;  soak  gelatine  a 
few  minutes  in  a  half  cup  of  cold  water,  then  one-half  cup  of 
hot  water;  add  the  lemon  and  orange  juice,  and  if  not  enough 
liquid  to  makea  pint,  add  more  water;  sweeten  to  taste;  strain 
all  through  a  fine  strainer;  put  in  a  cool  place,  and  as  soon  as 
it  begins  to  set,  put  a  layer  of  jelly  in  your  mould,  then  a  layer 
of  sliced  bananas  or  candied  cherries  (or  other  fruits),  a  layer 
of  jelly  and  so  on  until  all  is  used;  put  in  ice  box  until  firm 
enough  to  turn  out. 

MRS.  ELLA   BURUNGHAM. 


78  THE    HOUSEKEEPERS    FRIEND 


PRESERVES. 


"  Tempered  with  sweetness." 


APPLE    LEMON    JELLY. 

Stew  one-half  peck  apples,  then  put  in  a  bag"  and  let  it 
drip;  cut  up  the  lemons  in  thin  pieces  and  soak  over  night  in 
just  enough  water  to  cover  it.  To  one  cup  of  juice  add  one 
lemon  and  one  cup  of  sugar;  add  the  water  in  which  the  lemon 
is  soaked;  boil  twenty  minutes.  mrs.  fitch. 


APPLE    JELLY. 

Stew  one-half  peck  apples,  then  put  in  a  bag  and  let  it 
drip;  to  one  cup  of  juice  add  one  cup  sugar  and  two  rose 
geranium  leaves;  boil  twenty  minutes.     •  mrs.  fitch. 


COFFEE    JELLY. 

Soak  one-half  ounce  gelatine  fifteen  minutes  in  a  little 
water;  boil  one  pint  of  coffee;  pour  gelatine  into  coffee; 
sweeten  it  to  taste;  strain  and  pour  into  mold;  let  stand  two 
hours  at  least,  and  serve  with  cream.      miss  l.  mc  laughlin. 


SPICED    CHERRIES. 

Ten  pounds  fruit  (pitted),  five  pounds  sugar,  one  pint 
vinegar  (scant),  one  small  tablespoon  cloves,  one  large  table- 
spoon cinnamon,  and  a  little  allspice.  Currants  and  goose- 
berries may  be  spiced  in  the  same  way,  but  to  prevent  the 
*\  seeds  hardening,  the  fruit  should  be  removed  after  it  has 
cooked  twenty  minutes;  the  juice  may  simmer  alone  for  two 

hours.  MRS.  C.  W.  LASHER. 


THE    HOUSEKEEPERS    FRIEND  79 


SPICED    CURRANTS. 

Five  pounds  of  currants,  four  pounds  brown  sugar,  two 
tablespoons  cloves,  two  of  cinnamon,  one  pint  vinegar;  boil 
two  hours  or  more  until  quite  thick;   delicious  for  meats. 

MRS.   JANE  WICK. 

PRESERVED     GRAPES. 

Use  California  grapes;  cut  open  and  extract  the  seeds; 
add  sugar  in  proportion  to  grapes;  cook  slowly  half  hour  or 
longer,  until  the  syrup  and  pulp  are  perfectly  clear. 

T03IATO    PRESERVES. 

Scald  and  peel  the  tomatoes;  to  each  pound  thereof  add 
a  pound  of  white  sugar  and  let  stand  over  night.  Take  the 
tomatoes  out  of  the  sugar  and  boil  the  syrup,  removing  scum. 
Put  in  the  tomatoes  and  boil  gently  twenty  minutes;  remove 
the  fruit  and  let  the  syrup  boil  until  it  thickens;  on  cooling- 
put  the  fruit  in  jars  and  pour  syrup  over.  m.  f. 

PICKLED     PEACHES. 

Take  sound  fruit;  rub  the  skins  with  flannel  (this  does 
not  bruise  them);  three  cloves  to  each  peach,  spices  to  taste; 
one  quart  vinegar,  one-half  pound  granulated  sugar.  Let 
peaches  boil  until  tender;  carefully  place  in  glass  jars;  add 
more  sugar  and  boil  to  a  syrup;  pour  over  fruit.  These  will 
keep  any  length  of  time..  mrs.  paul 

PEACH    PRESERVES. 

Pare  the  peaches;  one  pound  of  peaches  to  one  pound  of 
sugar;  boil  half  an  hour;  skim  the  peaches  out;  boil  the  juice 
half  an  hour  longer  and  pour  it  on  the  peaches.       mrs.  rich 

SWEET     PICKLED    AVATER3IELON. 

Take  the  rind  and  all  the  red  off  one  watermelon;  cut  in 
pieces  two  inches  square;  cover  with  water  and  boil  until 
tender;  drain  in  colander.  Make  syrup  with  one  pint  of 
vinegar,  three  pounds  sugar,  one-half  cup  whole  cloves,  tne 
same  of  stick  cinnamon  tied  in  thin  muslin  bag;  boil  the 
syrup  ten  minutes;  put  in  the  rind  and  boil  two  hours  slowly. 

MRS.    \V.    H.    HAMMOND 


8o  THE    HOUSEKEEPERS    FRIEND. 


CANNED    GOOSEBERRIES. 

Fill  glass  jars  as  full  as  possible  with  uncooked  goose- 
berries; then  fill  to  the  brim  with  cold  water;  seal  tightly 
and  put  away  for  future  use.     Will  keep  two  years. 

MRS.  GEO.   P.  POWER 

ORANGE    MARMALADE. 

One  dozen  oranges;  slice  as  thin  as  possible,  taking  out 
all  the  seeds  and  cutting  off  the  thick  rind  at  each  end  of  the 
orange;  cover  them  with  four  quarts  of  water  and  let  stand 
thirty-six  hours;  then  boil  in  the  same  water  four  hours;  add 
eight  pounds  sugar  and  boil  for  two  hours;    seal  tightly. 

MRS  J.   A.   WHITE 

SPICE    CRAB    APPLE. 

For  seven  pounds  of  crab  apples  use  three  and  one-half 
pounds  sugar,  one  quart  vinegar,  two  ounces  stick  cinnamon, 
one  ounce  whole  cloves,  two  or  three  pieces  ginger  root;  boil 
fifteen  minutes  to  a  syrup;  cook  the  apples  until  tender;  put 
in  a  stone  jar  and  pour  the  syrup  over  them.  This  will  keep 
without  sealing.  mrs.  w.  f. 

CRAB    APPLE    MARMALADE. 

After  carefully  washing  and  removing  cores  from  apples, 
put  on  stove  with  little  water;  let  boil  until  tender;  remove, 
then  pass  through  colander;  to  every  cup  of  apple  add  one 
cup  sugar;  boil  until  it  thickens;  put  in  stone  jars;  cover 
with  paper  and  keep  in  cool  place.  mrs.  c.  a.  m. 

PRESERVED    PEACHES. 

One-half  bushel  cling  peaches;  peel  and  put  in  preserv- 
ing pan,  put  over  them  ten  pounds  granulated  sugar,  allow 
to  remain  over  night;  in  the  morning  add  one  quart  water. 
Cook  slowly  for  six  hours.  These  preserves  will  keep  three 
years.  grandma  h.  a.  boynton 

PRESERVED    PEARS. 

One-half  bushel  bartlett  pears,  peal;  cut  into  quarters; 
put  into  preserving  pan,  put  over  them  eight  pounds  crushed 
sugar,  allow  to  remain  over  night;  in  the  morning  add  three 
quarts  water  and  cook  five  hours;  take  off,  put  in  stone  jars 
and  cover.  grandma  h.  a.  boynton 


THE    HOUSEKEEPERS    FRIEND  8 1 

pancg    Groceries, 

375    DIVISION    STREET. 

F.    BAUM, 
First=Class  Meat  Market, 

425    DIVISION    STREET, 

Near   La  Salle  Avenue. 

BEIERSDORF  &  LOHSAND, 

(Successors  to  CHIV1LL  &  LENOX.) 

Stoves,   Tin    and    Hardware, 

Smoke  Stacks,  Ventilators,  Tanks,  Guttering,  8tc. 

ALL  KINDS  OF  COPPER,  TIN  AND  SHEET  IRON  WORK. 

General  Jobbing  a  Specialty.  Furnaces  Cleaned  and  Repaired 

ALL  ORDERS    PROMPTLY  ATTENDED  TO. 

154    N.   WELLS   ST. 

Merriam,  Collins  &  Co., 

WHOLESALE   GROCERS, 

Flour  and  Fish, 

Cor.  Wabash  Avenue  and  South  Water  Street, 

CHICAGO. 


CHAS.  W.  MERRIAM 
ISAAC  N.  COLLINS. 
GEO.   W.   DEXTER. 


82  THE    HOUSEKEEPERS     FRIEND 


PICKLES. 


"  Who  peppered  the  highest  was  surest  to  please." 


COLD    CATSUP. 

One-half  peck  ripe  tomatoes,  two  roots  hore-radish  cut  in 
small  strips,  two  stalks  celery,  three  red  peppers,  one  cup  nas- 
turtium (seeds)  one-half  cup  salt,  one-half  cup  sugar,  one 
tablespoon  cinn>  mon,  one  tablespoon  ground  cloves,  one  tea- 
spoon mace,  oneateaspoon  black  pepper,  one  cup  mixed  black 
and  white  musta  rd  seed,  one  quart  vinegar.  Skin  tomatoes 
without  scalding;  chop  and  put  in  colander  to  drain  water 
off;  then  chop  the  peppers  and  mix  all  together. 

MRS.  D.  Y.  MC  MULLEN. 

GOOSEBERRY    CATSUP. 

Nine  pounds  gooseberries,  six  pounds  sugar,  two  pints 
vinegar,  one  teaspoon  cloves,  one  teaspoon  mace,  two  teaspoons 
-cinnamon.  mrs.  dunham. 

GRAPE    CATSUP. 

Five  pounds  common  grapes,  two  and  one-half  pounds 
white  sugar,  one  and  one-half  pints  vinegar,  one  tablespoon 
each  of  cinnamon,  cloves,  pepper  and  allspice,  one-half  table- 
spoon salt.  Boil  grapes  until  soft,  then  put  through  colander; 
put  back  into  kettle  with  sugar,  vinegar  and  spices;  boil  until 
it  thickens,  and  bottle.  mrs.  jane  wick. 

CHOW-CHOW. 

Fifty  small  cucumbers  previously  prepared  for  the  table 
and  cut  in  small  pieces,  two  quarts  small  green  tomatoes,  two 
quarts  small  white  onions,  two  quarts  masturtiums  (if  liked) 


THE    HOUSEKEEPERS    FRIEND  83 


three  large  cauliflower,  one  tablespoon  bird  pepper,  one  pint 
shreded  horse-radish,  three  ounces  whole  black  pepper.  Cut 
the  cauliflower  into  pieces  suitable  for  pickling;  boil  in  salted 
water  till  easily  pierced  with  a  broom  splint.  Boil  the  onions 
and  tomatoes  separately  in  weak  vinegar  till  tender.  Mix 
one  pint  ground  mustard,  six  tablespoons  flour,  three  table- 
spoons tumeric,  three  tablespoons  brown  sugar;  wet  a  little 
vinegar  and  stir  till  smooth,  after  which  add  vinegar  till  you 
have  used  one  gallon;  let  this  boil  till  the  flower  thickens, 
then  add  all  ingredients;  heat  thoroughly,  stir  constantly;  can 
while  hot.  miss  dixon. 

CHILI    SAUCE. 

One-half  peck  tomatoes,  one  large  pepper  cut  fine,  one 
large  onion  chopped  fine,  one  teaspoonful  each  of  ground  all- 
spice, black  pepper,  cinnamon  and  cloves,  and  one  pint  of 
cider  vinegar;  boil  all  together,  slowly,  for  one  hour;  cool 
and  bottle.,  mrs.  e.  f.  higgins. 

CHILI    SAUCE. 

To  one  peck  ripe  tomatoes  add  two  red  peppers,  one  pound 
dried  currants,  one  pound  sugar,  one  quart  vinegar,  one  tea- 
spoonful  mace,  one  teaspoonful  cloves,  one  teaspoonful  cassia 
buds,  one  teaspoonful  allspice.  Chop  the  tomatoes  very  fine; 
then  add  the  peppers,  spices,  currants  and  sugar,  and  boil  all 
together  for  thirty  minutes. 

MRS.  CYRUS  J.  WOOD. 

< 

GREEN  CUCUMBER  PICKLES. 

Make  a  brine,  scald  and  pour  over  the  cucumbers  every 
morning  for  three  days;  then  heat  water  scalding  hot  and 
pour  over  pickles;  then  take  one-half  water  and  one-half  vin- 
egar, scald  and  pour  over  three  mornings;  then  scald  vinegar 
with  sugar,  horse-radish  root  and  white  mustard  seed. 

MRS.  I.  E.  MANCHESTER. 

SWEET    CUCUMBER    PICKLES. 

For  one  gallon  of  pickles:  Two  quarts  vinegar,  one  pound 
brown  sugar,  one  ounce  cinnamon,  one  ounce  cloves,  one  ounce 
ground  pepper;  put  all  in  a  kettle;  let  come  to  a  boil,  pour 
over  the  pickles,  and  cover  up  tight.       mrs.  w.  c.  gallaway. 


84  THE    HOUSEKEEPERS    FRIEND. 


TOMATO    BUTTER. 

Seven  pounds  tomatoes,  three  pounds  sugar;  boil  quite 
thick,  then  add  one  pint  vinegar,  one  teaspoon  salt,  one  tea- 
spoon pepper,  one  teaspoon  cinnamon,  one-half  teaspoon 
cloves.     Do  not  strain  tomatoes  as  for  catsup. 

% 

GREEX    TOMATO    PICKLES. 

One  peck  tomatoes,  six  onions  sliced;  sprinkle  one  tea- 
cup salt  over;  stand  until  morning;  drain  well  and  scald  in 
weak  vinegar;  drain  again  and  cook  with  one  quart  vinegar, 
one  pound  sugar,  two  tablespoons  curry  powder,  two  tea- 
spoonfuls  each  of  cloves,  allspice,  two  of  mustard;  stir  often. 

MRS.  D.  Y.  MC  MULLEN. 
\ 

SWEET    TOMATO    PICKLE. 

Fifteen  pounds  of  green  tomatoes  sliced;  let  stand  over 
night  with  a  little  salt  sprinkled  over  them;  drain;  five  pounds 
brown  sugar,  one  quart  best  cider  vinegar,  one  ounce  cloves, 
two  ounces  whole  cinnamon;  boil  fifteen  to  twenty  minutes; 
skim  out,  and  boil  the  syrup  till  thicker,  if  preferred,  but  it  is 
not  necessary.  mrs.  boynton. 

RIPE    CUCUMBER    PICKLE. 

Pare,  quarter;  take  out  seeds;  put  in  salt  brine  over  night; 
then  take  out  and  wipe  dry  in  the  morning;  then  one  quart 
•vinegar,  one  pound  sugar,  some  whole  cloves  and  cinnamon 
bark;  put  in  cucumbers  and  boil  until  cucumbers  are  almost 
transparent;  then  take  out  cucumbers  and  lay  in  jar;  throw 
the  vinegar  away  and  make  fresh,  same  as  before;  boil  ten 
minutes;  then  pour  over.  After  two  or  three  days  they  will 
fit  for  use,  mrs.  t.  l,  hammond. 

PICCALILLI. 

One  peck  tomatoes,  six  peppers,  three  onions  chopped 
not  very  fine;  add  one  cup  of  salt;  let  this  compound  stand 
through  the  night;  drain  in  the  morning;  add  one  cup  of 
sugar,  two  teaspoonfuls  ground  cloves,  two  of  cinnamon,  two 
white  mustard  seeds,  and  a  little  mace;  put  spices  in  a  bag; 
add  three  quarts  of  cider  vinegar;  boil  until  soft. 

MRS.  M,  C.   WAIDXER. 


V 


THE    HOUSEKEEPERS    FRIEND  85 


PICCALILLI. 

Take  one-half  bushel  green  tomatoes,  an  equal  quantity 
of  cabbage  and  one  dozen  each  of  onions  and  green  peppers 
(cayenne  may  be  used  if  green  cannot  be  had).  Chop  all  fine 
and  mix  together;  sprinkle  one  pint  of  salt  over  and  through 
them  and  let  stand  over  night.  In  the  morning  drain  off  the 
brine,  cover  with  good  vinegar  and  boil  slowly  one  hour, 
then  drain  and  put  in  a  jar;  take  two  pounds  of  brown  sugar, 
two  tablespoons  cinnamon,  one  each  of  allspice  and  cloves, 
one-half  teacup  ground  pepper  and  one  pint  horseradish,  with 
vinegar  to  mix;  boil  all  together  and  pour  over  the  contents 
of  the  jar;  cover  tight  or  bottle,  and  seal  while  hot. 

MISS  DIXON. 

SHIRLEY    SAUCE. 

To  every  six  large  ripe  tomatoes  add  one  green  honey  dew 
pepper,  one  onion,  one  tablespoonful  salt,  one  tablespoonful 
sugar  one  tablespoonful  ginger,  and  one  cup  of  vinegar;  chop 
tomatoes,  onions  and  peppers  fine,  mix  all  together,  boil  one 
hour,  and  bottle  while  hot.  j.  r.  b. 


86  THE    HOUSEKEEPERS    FRIEND. 


ICE    CREAMS. 


■"Glittering  squares  of  colored  ice; 

Sweetened  with  syrups, 

Tinctured  with  spice, 

Creams  and  cordial  and  sugared  dates." 


BISQUE. 


One  pint  thick  cream,  yolks  of  four  eggs,  quarter  pound 
of  fine  sugar,  vanilla;  mix  lightly;  pack  in  ice  and  salt,  and 
let  stand  three  or  four  hours  without  stirring. 

MRS.  C  W.  LASHER. 


BERRY    ICE    CREAM. 


Any  kind  of  berries  may  be  used  for  this;  mash  with  a 
potato  masher  in  an  earthen  bowl,  one  quart  of  berries  with 
one  pound  of  sugar;  rub  it  through  a  colander;  add  one  quart 
of  sweet  cream  and  freeze.  Very  $ipe  peaches  may  be  used 
i  nstead  of  berries. 

MRS.  C  D.  BURROUGHS. 


CHOCOLATE    ICE    CREAM. 


Use  three  ounces  of  bitter  chocolate  to  one  gallon  of  cream 
or  boiled  custard;  boil  the  chocolate  with  sour  milk  and  sweet- 
en to  taste;  strain  it  into  the  cream  and  flavor  with  vanilla; 
beat  the  ice  cream  to  make  it  a  bright  rich  color. 

MRS.  C  D.  BURROUGHS. 


THE    HOUSEKEEPERS    FRIEND  87 


ICE    CREAM. 


For  one-half  gallon.  Take  one  quart  of  cream,  one  quart 
of  milk;  sweeten  and  flavor  to  suit  the  taste;  then  freeze  it; 
just  after  it  begins  to  freeze,  add  the  beaten  whites  of  two 
eggs;  to  make  it  richer,  add  more  cream  and  less  milk;  if  not 
so  rich  take  less  cream  and  more  milk. 

MRS.  ROBT.  McINTYRE. 


LEMON    ICE. 


Juice  of  four  lemons,  one  and  one-half  pints  water  and  one 
pound  of  sugar  (granulated);  add  the  white  of  one  egg  well 
beaten,  after  straining  into  the  freezer;  freeze  same  as  ice 
cream. 

MRS.  BALDWIN. 


PINE    APPLE     SHERBET. 


Two  cans  of  pineapple  or  the  same  amount  of  fresh  fruit, 
two  lbs  of  sugar,  two  quarts  water,  whites  of  six  eggs;  strain 
the  juice  from  the  cans  into  the  freezer;  make  a  boiling  syrup 
of  the  sugar  and  one  quart  water;  chop  the  pineapple  small, 
scald  it  in  the  boiling  syrup,  then  rub  it  through  a  colander, 
with  the  syrup  and  the  remaining  quart  of  water,  into  the 
freezer;  freeze  and  add  the  whites  of  four  eggs,  and  beat  it 
perfectly  white. 

MRS.  C  W.  LASHER. 


88  THE    HOUSEKEEPERS    FRIEND 


Dr.   R.   E.   Crissman, 

DENTIST, 
283  Wells  Street,  Chicago. 

PURE    COFFEE 

HOT  FROM   THE  ROASTER. 
DOUBLE  CONE  COFFEE  POTS. 
GOODS  RESULTS  GUARANTEED. 

BLACKALU5 

2#  lbs  Best  Coffee  $1.00. 
105  Madison  Street.  Delivered  Anywhere. 

Horlick's  Malted  Milk. 

THE  BEST  DIET 

FOR    INFANTS   AND    INVALIDS. 

Endorsed  by  Physicians  everywhere  as  the  best  diet  for  infants  in  health  or 
sickness.  Also  for  Adults  suffering  from  Dyspepsia,  Indigestion,  Wasting  Diseases,  and  of 
special  value  in  Typhoid  Fever.  Relieves  Insomnia  and  Nervous  Exhaustion,  and  is  excellent  for 
delicate  ladies  and  nursing  mothers. 

Malted  Milk  contains  the  soluble  nutritive  part  of  malted  cereals,  combined  with  pure  sterilized 
milk,  the  whole  being  evaporated  to  powder  form  in  vacuo.  Our  special  malting  process  produces 
a  plant  pepsin,  which  largely  predigests  the  casein  of  the  milk,  and  so  renders  it  easy  of  assimila- 
tion.    A  meal  is  instantly  prepared  by  dissolving  in  water.     No  cooking  or  Milk  being  required. 

Malted  Milk  makes  a  pleasant  and  nutritious  drink  for  the  table,  superior  to  tea,  coffee,  cocoa, 
etc.  Excellent  and  convenient  for  travelers.  Agrees  with  the  most  delicate  stomach.  Sold  by 
druggists.     Samples  and  full  particulars  free. 

Manufactured  only  by 

IXEjQlLTED    1XIILPC    CO., 

London  Depot,  39  Snow  Hill,  E.  C.  RACINE,  WIS. 


THE  HOUSEKEEPERS   FRIEND  89 


BEVERAGES. 


COFFEE    FOR    THREE. 


For  each  person  take  one  tablespoonful  of  best  O.  G.  Java 
and  enough.  Moca  to  flavor  it;  into  this  break  half  an  egg  and 
pour  a  little  cold  water;  stir  well;  add  one  pint  boiling  water; 
boil  five  minutes;  set  back  on  stove  two  minutes  before  serv- 
ing. For  six  persons  double  the  quantity,  and  always  after 
using,  clean  the  coffee  pot  thoroughly,  or  the  coffee  will  loose 
its  fine  flavor. 

MISS  MAUDE   E.  HIGGINS. 


EGG-NOG. 


Scald  some  new  milk  by  putting  it,  contained  in  a  new 
fruit  jar  with  screw  cover,  into  a  sauce  pan  of  boiling  water, 
but  it  must  ?iot  be  allowed  to  boil;  beat  up  a  fresh  egg  with  a  fork, 
in  a  tumbler,  with  some  sugar;  beat  to  a  froth;  then  add  a 
dessert  spoonful  of  brandy  or  port  wine  and  fill  up  the  tumb- 
ler with  scalded  milk  when  cold.  This  is  a  highly  nutritious  diet, 
suitable  at  the  beginning  of  convalescence  after  severe  acute  illness. 


RASPBERRY     SHRUB. 


Place  red  raspberries  in  stone  jar  and  cover  with  good 
cider  vinegar;  let  it  stand  over  night;  in  the  morning  strain, 
and  to  one  pint  of  juice  add  one  pint  of  sugar;  boil  ten  min- 
utes and  bottle  while  hot. 

MRS.  jane  WICK. 


90  THE    HOUSEKEEPERS    FRIEND 


EGG    LEMONADE. 

This  is  a  refreshing  and  nutritious  drink,  especially  for 
invalids.  A  tin  shaker  and  small  wooden  pestle  are  neces- 
sary. Put  half  of  a  large  lemon  in  a  glass,  after  extracting 
the  seeds,  also  three  lumps  of  sugar;  press  and  work  with  the 
pestle  until  the  juice  is  extracted  and  the  skin  soft;  add  two 
tablespoons  of  sugar,  the  same  of  finely  cracked  ice  and  one 
raw  egg;  fill  nearly  full  with  cold  water;  invert  the  tin  shaker 
over  it  and  shake  well.  This  is  not  so  good  without  the  ice 
and  should  be  cracked  very  fine.  Put  two  straws  in  the  glass 
and  hand  to  your  friend. 

MRS.  CHAS.  A.  JONES. 

grXpe    JUICE. 


To  every  five  pounds  of  grapes  one  pound  sugar  and  one 

quart  hot  water;  let  it  just  come  to  a  boil;  put  through  a  crash 

towel  bag;  take  pulp  that  remains  in  bag,  put  in  a  dish  and 

put  one  quart  water  to  wash  all  juice;  then  drain  in  bag  and 

add  sugar  water  and  juice;  put  on  stove,  let  come  to  a  boil, 

and  seal  in  glass  jars  while  hot. 

MRS.  d.  sauer. 


the;  housekeepers  friend  91 


CANDY. 


'Sweets  to  the  sweet." 


SALTED    ALMONDS. 

Blanch  the  almonds  by  pouring  boiling  water  over  them; 

after  the  skins  are  removed,  place  them  in  a  pan  and  brown 

slightly  in  a  hot  oven;  as  soon  as  removed  from  the  oven,  stir 

a  small  piece  of  butter  among  the  hot  nuts  (only  enough  to 

moisten  them  slightly);  sprinkle  with  salt. 

MRf .  c.  w.  rasher. 


PEANUT    CANDY. 

Melt  two  cups  granulated  sugar  by  heat,  adding  one  cup 
shelled  peanuts  when  nearly  done:  pour  out  on  buttered  plates 
and  let  cool. 

MISS    ROSE    ANDREWS. 


COCOANUT-CREAM    CANDY. 

Three  cups  white  sugar,  scant  half  cup  of  water,  one-half 
teaspoon  cream  of  tartar;  boil  ten  minutes;  then  add  one  cup 
of  fresh  cocoanut  or  desiccated;  beat  well  together  and  drop 
on  white  paper  by  the  spoonful. 

MISS    NELLY    OWEN. 


MAPLE    CARAMELS. 

Melt  one  pound  maple  sugar  in  a  cup  of  sweet  milk  and 
one  tablespoon  butter;  cogk  until  almost  brittle;  turn  on  to 
a  buttered  plate;  when  cool  enough  mark  in  squares. 

MISS    MAY    SMITH. 


». 


92  THE    HOUSEKEEPERS    FRIEND 


MOLASSES    TAFFY* 

One  cup  sugar,  one  cup  molasses,  one  large  tablespoonful 
butter,  three  tablespoonfuls  vinegar. 

MISS    MOUJE    SMITH. 


MOLASSES    CANDY. 

Two  cups  N.  O.  molasses,  one  cup  white  sugar,  butter  one- 
naif  size  of  an  egg,  two  teaspoonfuls  vinegar;  boil  until 
candy  hardens  in  cold  water. 

MISS    MARY     PRYOR. 


MARSH    MALLOWS. 

Dissolve  half  a  pound  white  gum  arabic  in  one  pint  of 
water;  strain  and  add  half  pound  fine  sugar;  place  over  the 
fire,  stirring  constantly  until  the  sugar  is  dissolved,  and  all  is 
the  consistency  of  honey;  add  gradually  the  whites  of  four 
eggs  well  beaten;  stir  the  mixture  until  it  becomes  somewhat 
thich  and  does  not  adhere  to  the  finger;  pour  into  a  tin, 
slightly  powdered  with  starch,  and  when  cool  divide  off  into 
into  squares. 

MISS    MABEL  F.  ASPINWAEE. 


CHOCOLATE    CREAMS. 

Two  cups  pulverized  sugar,  half  cup  cream;  boil  five  min- 
utes or  until  it  is  hard  enough  to  mold  when  dropped  in  cold 
water;  then  stir  until  cool  enough  to  make  into  balls;  grate 
the  chocolate  and  steam  over  a  tea  kettle;  when  soft,  cover 
the  balls  by  dipping  them  in  on  a  fork;  set  in  a  cool  place. 

MISS  MABEIv  F.  ASPINWAEL. 


ENGLISH    WALNUT    CANDY. 

One  pound  of  confectionery  sugar,  white  of  one  egg,  as 
much  water  as  the  white;  pour  in  sugar  until  thick  enough 
to  handle;  when  ready,  put  on  bread  board  and  knead  fifteen 
minutes;  roll  out  smooth  and  cut  into  squares;  have  a  pound 
of  English  walnuts  broken  in  halves  and  place  between. 

e.  c.  w. 


THE   HOUSEKEEPER'S  FRIEND.  93 


CARAMELS. 

One  cake  Baker's  chocolate,  four  cups  of  brown  sugar,  one 
quarter  pound  of  butter,  large  cup  of  milk;  boil  until  it  will 
harden  slightly  in  cold  water;  beat  and  add  one  tablespoon- 
ful  of  vanilla  and  beaten  white  of  one  egg;  pour  into  pans  and 
cut  in  squares  when  cold. 

MISS    LUCY    COCHRAN. 


CHOCOLATE    CARAMELS. 

Three  pounds  of  brown  sugar,  one-half  pound  of  butter, 
one  cake  Baker's  chocolate,  three  gills  of  milk,  one  tablespoon- 
ful  of  vanilla.  '" 

MISS    CARRTE    PATTERSON. 


94  THE    HOUSEKEEPERS    ERIEND 


MISCELLANEOUS. 



Recipes  for  the  sick. 


IDA  WRIGHT  RODGERS,  M.  D. 


ARROWROOT. 

Mix  two  tablespoonfuls  arrowroot  with  three  tablespoon- 
fuls  cold  water;  add  half  a  pint  of  boiling  water,  constantly 
stirring  (milk  may  be  used  instead  of  water);  flavor  with 
sugar,  nutmeg  or  other  spice.  This  preparation  is  suitable  when 
the  bowels  are  inflamed  and  relaxed. 

RICE    WATER. 

Wash  well  one  ounce  of  the  best  rice  in  cold  water;  then 
soak  for  three  hours  in  a  quart  of  water  kept  at  a  tepid  heat; 
then  boil  slowly  for  one  hour  and  strain.  This  may  be  flavored 
with  cloves  or  other  spices. 

SWEET    WHEY. 

To  a  pint  of  milk  add  about  a  square  inch  of  rennet  and 
slowly  warm  to  about  one  hundred  degrees  Fahr.;  stand  for 
thirty  minutes  and  then  strain  through  muslin. 

LIME    WATER. 

This  is  easily  made  at  home  by  taking  a  piece  of  un- 
slacked  lime  the  size  of  a  walnut  and  putting  it  into  two 
quarts  of  filtered  water  in  an  earthen  vessel  and  stirring  it 
thoroughly;  allow  it  to  settle,  and  pour  off  the  clear  solution 
as  required  for  use,  replacing  with  water  and  stirring  up  as 
consumed  This  is  useful  in  certain  acid  conditions  of  the  stomach, 
and  is  often  called  for  in  treating  infants. 


THE    HOUSEKEEPERS    FRIEND  95 


MUTTON  BROTH. 

Boil  one  pound  of  lean  loin  of  mutton  with  three  pints  of 
water  for  three  hours;  salt  to  taste;  pour  out  the  broth  in  a 
basin  and  when  it  is  cold  skim  off  the  fat.  It  can  be  warmed 
up  as  wanted.  This  is  the  first  preparation  of  animal  diet  that 
should  be  given  during  convalesence  from  any  severe  fever. 


VERMICELLI    MILK    SOUP. 

Into  a  quart  of  boiling  milk  put  a  level  salt  spoonful  of 
celery  salt;  stirring  slowly,  add  two  ounces  of  vermicelli,  and 
continue  to  stir  twenty  minutes.  The  yolks  of  two  eggs  thor- 
oughly beaten  should  be  added  when  the  soup  is  ready  to  be 
removed  from  the  fire.  This  soup  may  be  flavored  with  cin- 
namon and  sugar  if  desired.  This  is  one  of  the  most  nutritious 
and  non-stimulating  articles  of  diet.  Persons  who  partake  of  this  soup 
are  said  to  have  no  craving  for  strong  drink. 


THANKSGIVING   DINNER. 

Blue  Point  Oysters  on  Shell.     Celery. 
California  Golden  Cream  South' ee  Cronton. 


Bouchee  Salpicon. 


4  Fillets  of  Sole  au  Vin  Blanc.     Holandaise  Potatoes. 


Roast  Turkey,  Giblet  Sauce,     Puree  of  Cranberries. 

Browned  Mashed  Potatoes.     Sugar  Corn  in  Cream. 


Plum  Pudding.     Maraschino  Sauce.     Pumpkin  Pie. 
American  Cheese. 


Ice  Cream,  Mikado  Form. 
Assorted  Fruit.     Nuts. 

H.  L.  AUSTWICK, 
Culinary  Director  Central  Restaurant,  75-77  Randolph  St. 


96  THE    HOUSEKEEPERS    FRIEND 


Open  oysters  on  deep  shell,  ice.  Serve  four  to  a  person. 
One-half  lemon. 

Trim  and  wash  celery.  Let  stand  one-half  hour  in  ice 
water,  before  serving,  to  brittle, 

GOLDEN  CREAM. 

Put  small  can  of  pumpkin  or  same  amount  of  fresh 
boiled  pumpkin  in  sauce  pan;  add  pint  of  chicken  broth;  sea- 
son, nutmeg,  red  pepper,  salt,  small  piece  butter;  let  come  to 
boil;  remove  from  fire,  add  one  quart  of  pure  cream  sauce 
made  thin,  and  pass  all  through  fine  strainer.  Serve  very  hot; 
do  not  boil. 

SOUFFLE  FOR  SOUP. 

Mix  one-half  ounce  flour  with  a  little  boiling  water;  salt; 
remove  from  fire;  add  two  eggs;  roll  thin;  cut  in  strips,  then 
into  small  pills;  roll  around  in  seive;  fry  in  hot  lard;  serve 
on  top  of  the  soup. 

BROUCHEE  SALPICON. 

Make  very  small  patties  of  puff  paste,  or  fry  a  batter  on 
iron  form;  drop  off  for  the  salpicon  cases.  Make  a  salpicon 
of  the  following  ingredients,  all  well  cooked  the  day  before, 
cut  in  small  dise,  a  tablespoon  of  each:  Sweet  breads,  red 
tongue,  ox  palate,  mushrooms,  chicken  livers,  rooster  comb, 
lamb  fries;  lastly,  one  truffle  cut  as  rest.  Put  all  in  small 
sauce  pan;  add  enough  brown  sauce  (Espagnole)  and  tomato 
sauce,  half-and-half,  to  moisten;  small  piece  of  glace,  table- 
spoon good  sherry  wine;  let  simmer  five  minutes;  fill  up  the 
bouchee  at  moment  of  serving. 

SOLE. 

Take  the  fillets  of  sole;  roll  up  size  of  large  cork,  place  in 
pan,  moisten  with  Rhine  wine,  cover  and  steam  in  oven  until 
well  cooked;  dish  fillets,  add  little  more  wine  to  pan,  small 
piece  butter  and  salt;  add  yolks  of  six  eggs,  wisp  to  a  yellow 
foam  and  pour  over  the  fish. 

HOLANDAISE  POTATOES. 

With  French  potato  cutter  cut  out  round  potato  balls; 
boil  in  salt  water  just  done;  drain;  dish;  pour  over  chopped 
parsley  with  melted  butter. 

Fill  the  little  Mikado  moulds  with  ice  cream;  place  in 
freezer  until  wanted;  turn  out,  place  a  Japanese  umbrella  in 
the  arms  of  each,  and  serve  at  once.  h.  l.  a. 


V 


n 


I 


• 


,: 

UNIVERSITY  OF  ILLINOIS-URBANA 


3  0112  073137314 


■ 


